WHEN YOU DON'T HAVE ALL DAY FOR GREAT BARBECUE

Pork Tenderloin with Kentucky Bourbon Barbecue Sauce

Ingredients

 

1/3 cup Kentucky bourbon

 

1/3 cup water

 

1 tablespoon white wine vinegar

 

1 tablespoon minced fresh ginger

 

1 jalapeno pepper, chopped

 

1 teaspoon minced garlic

 

1 ½ pounds pork tenderloin

 

¼ cup sorghum molasses (You may use any type of molasses; sorghum is regional and possibly hard to find.)

 

¼ cup ketchup

 

½ teaspoon kosher salt

 

¼ teaspoon freshly ground pepper

 

1 teaspoon extra virgin olive oil

Directions

Combine the bourbon, water, vinegar, ginger, jalapeno, and garlic in a bowl. Add the pork tenderloin, and turn to coat. Marinate the pork at room temperature for 1 hour, turning it every 15 minutes.
Preheat the oven to 350 degrees. Remove the pork from the marinade and pour the marinade into a small saucepan. Boil it over high heat until it is reduced by one-third. Add the sorghum (molasses) and ketchup, and cook until thickened, or about 20 minutes. Season with kosher salt and pepper.
Brush the pork with the olive oil, and sprinkle with salt and pepper. Grill it over medium heat until the outside of the meat is well marked. Transfer the pork to a pan and place it in the oven at 350 degrees until it reaches an internal temperature of 155 degrees, about 30 minutes. Remove the pork from the oven and allow it to stand at room temperature for 5 minutes. Then slice it against the grain and serve it with the sauce made from the marinade. Makes 4 servings.

                           Posted by Chef Bill Brooks, Corporate Chef, U.S. Foodservice, Inc

             Opinions expressed are my own and do not necessarily

reflect those of U.S. Foodservice, Inc