SolaScriptura
Puritanboard Brimstone
Ok folks, for those of you who haven't tried it yet: Do so. A few months ago Todd gave a recipe for a bourbon based marinade for a pork loin. A couple folks have tried it and posted their feedback saying that it was exceptional.
Exceptional is an understatement. I about wept. I wanted to drink the juice from the pan. It wasn't just great... it was uber-great.
Here's the recipe:
*** For those of you who aren't familiar with bourbon and may wonder which brand to purchase... My favorite bourbon is Woodford Reserve. I highly recommend it for all your bourbon needs. ***
We doubled the recipe, I cut the loin in half and marinated it over night.... I cooked it by searing the meat on a super hot cast iron skillet (I got it hot by putting the skillet on my gas grill) and then I cooked it in the oven at 375 until the interior was 165. Then I let it sit for 10 minutes. Then my family consumed it.
Mind you, the mouth-watering aroma that filled the kitchen while it cooked was sublime.
Well done, Todd! Well done!
Exceptional is an understatement. I about wept. I wanted to drink the juice from the pan. It wasn't just great... it was uber-great.
Here's the recipe:
* 1/4 cup Kentucky Bourbon
* 1/4 cup light soy sauce
* 1/4 cup packed brown sugar
* 2 large cloves garlic, chopped
* 1/4 cup Dijon mustard
* 1/2 teaspoon ground ginger, or 1 teaspoon finely minced fresh ginger
* 2 teaspoons Worcestershire sauce
* 1/4 cup vegetable oil
* dash hot sauce
* 2 pork tenderloins, about 1 1/2 to 2 pounds
*** For those of you who aren't familiar with bourbon and may wonder which brand to purchase... My favorite bourbon is Woodford Reserve. I highly recommend it for all your bourbon needs. ***
We doubled the recipe, I cut the loin in half and marinated it over night.... I cooked it by searing the meat on a super hot cast iron skillet (I got it hot by putting the skillet on my gas grill) and then I cooked it in the oven at 375 until the interior was 165. Then I let it sit for 10 minutes. Then my family consumed it.
Mind you, the mouth-watering aroma that filled the kitchen while it cooked was sublime.
Well done, Todd! Well done!
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