Smoked Pork Tenderloin with Bourbon-Rosemary Sauce

Name: Smoked Pork Tenderloin with Bourbon-Rosemary Sauce
Prep time: 2 h 15 min
Cook time: 2 h 15 min
Total time: 2 h 15 min
Yield: 15
Cuisine: Global
Ingredients: 118 milliliters bourbon; 1 Juice of lemon; 118 milliliters light brown sugar; 118 milliliters low-sodium beef broth; 15 servings Smoked-Onion Soubise; 2 pork tenderloins; 3 larges rosemary sprigs, bruised, plus 1 teaspoon chopped rosemary; 15 servings Salt and freshly ground pepper; 118 milliliters soy sauce; 2 Tbsps unsalted butter; 1 Tbsp vegetable oil

Smoked Pork Tenderloin with Bourbon-Rosemary Sauce might be just the main course you are searching for. One serving contains 386 calories, 52g of protein, and 11g of fat. This recipe serves 15. This recipe covers 31% of your daily requirements of vitamins and minerals. A mixture of pork tenderloins, juice of lemon, rosemary sprigs, and a handful of other ingredients are all it takes to make this recipe so tasty. To use up the light brown sugar you could follow this main course with the Apricot tart with brown sugar & cinnamon pas

Instructions

In a glass dish, mix the bourbon, soy sauce, sugar, lemon juice and rosemary sprigs.

Ingredients you will need

Lemon Juice

Soy Sauce

Rosemary

Bourbon

Sugar

Add the pork and turn to coat.

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Pork

Let stand for 1 hour, turning the pork every 30 minutes.

Ingredients you will need

Pork

Assemble the smoker by spreading 1/2 cup small, dry hardwood chips over the bottom of the smoker, then placing the drip tray and rack directly on the chips. (To jury-rig a smoker, line a wok or disposable aluminum baking pan with heavy-duty foil and spread with dry wood chips; top with another layer of foilto catch dripsand a rack. Cover the wok or pan by sealing it tightly with a lid or sheet of foil.)

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Spread

French Fries

Equipment you will use

Baking Pan

Aluminum Foil

Wok

Preheat the oven to 37

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Oven

In a well-ventilated area, set the smoker over high heat. When smoke rises from all sides, set the pork on the rack; reserve 1/2 cup of the marinade. Cover and smoke for 40 seconds; remove from the smoker.

Ingredients you will need

Marinade

Pork

In an ovenproof skillet, heat the oil until shimmering.

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Cooking Oil

Equipment you will use

Frying Pan

Add the pork and season with salt and pepper. Cook over moderate heat until browned all over.

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Salt And Pepper

Pork

Transfer the pork to the oven and roast until pale pink in the center, 15 minutes.

Ingredients you will need

Pork

Equipment you will use

Oven

Transfer the meat to a carving board and let rest for 5 minutes.

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Meat

Pour off the oil and set the skillet over high heat.

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Cooking Oil

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Frying Pan

Add the reserved marinade and the broth and boil, scraping up any browned bits in the skillet, until reduced to 2/3 cup, 5 minutes.

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Marinade

Broth

Equipment you will use

Frying Pan

Remove from the heat, swirl in the butter and season with salt and pepper. Stir in the chopped rosemary.

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Salt And Pepper

Rosemary

Butter

Slice the pork 1/3 inch thick.

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Pork

Serve with the pan sauce and the Smoked-Onion Soubise.

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Onion

Sauce

Equipment you will use

Frying Pan

Equipment

Ingredients

Servings:

118milliliters

bourbon 1

Juice of lemon 118milliliters

light brown sugar 118milliliters

low-sodium beef broth 15servings

Smoked-Onion Soubise 2

pork tenderloins 3larges

rosemary sprigs, bruised, plus 1 teaspoon chopped rosemary 15servings

Salt and freshly ground pepper 118milliliters

soy sauce 2Tbsps

unsalted butter 1Tbsp

vegetable oil

Recommended wine: Malbec, Pinot Noir, Sangiovese

Pork Tenderloin works really well with Malbec, Pinot Noir, and Sangiovese. Pinot noir's light body is great for lean cuts, medium bodied sangiovese complement meaty sauces, stews, and other multi-ingredient dishes, and full-bodied tannic malbec pairs with fatty cuts and barbecue. The Menage a Trois Malbec with a 4.4 out of 5 star rating seems like a good match. It costs about 14 dollars per bottle.