Maple Bourbon Pork Tenderloin

Pyrotech · 04-05-2014, 02:39 PM

The Beginning of a great meal, and throwdown entry for "Spirited Cookin".. Bourbon, and pure Maple syrup. this will become the sauce for the tenderloin

1 Cup Pure Maple Syrup
1 1/2 Cup Bourbon of your choice

I measure the Maple syrup out first, then use the bourbon helps to get all the syrup this way.

Combine the two ingredients and simmer over low heat, once it comes to a simmer, I then Light the alcohol vapors IF you do this make sure you are not going to set your home on fire.. and have a lid close by to snuff the flames

I like to do this because I like the bit caramelization that takes place.

Pork Tenderloin patted dry and waiting for a light rub down.

A light application of rub is applied

The veggies are rep and waiting for the oven to come up to temp new potatoes and baby carrots, salt and pepper and a a bit of butter on top.

These will go into a 450F oven to roast for 35 to 40 minutes.

The Pork Tenderloin is cooked at a high heat, 400F to 425F until it reaches an IT of 145f to 155f in the thickest part, you will see the thinner ends up around 175F and will take about 30 to 45 minutes.

Pulled off and resting for 10 to 15 minutes, An important step since it was cooked at such a high temp.

The tenderloin was sliced in to medallions

Plated and the Maple Bourbon sauce spooned over the Pork Tenderloin, along with a bit over the carrots.

Shagdog · 04-05-2014, 02:54 PM

Looks really good. I love pork and bourbon together.

bigabyte · 04-05-2014, 02:57 PM

Drinking one now to satisfy the craving you put on me.

cmwr · 04-05-2014, 03:08 PM

That looks fantastic. Have you ever tried "Egret's maple bourbon ham". I got the recipe a couple years ago and did it at thanksgiving. Holy crap is all I can say. It was fantastic! I am thinking your loins are every bit as good.

Can I ask why you said it is so important to let it sit due to the high temperature you cooked?

Pyrotech · 04-05-2014, 03:16 PM

Quote:

Originally Posted by cmwr

Can I ask why you said it is so important to let it sit due to the high temperature you cooked?

Someone one here mentioned the higher the cooking the temp the more important a longer resting time is required, I forget who said it though..

but I have found it to be very true, the longer rest helps to pull the juices back into the meat.

tsimm15 · 04-05-2014, 03:19 PM

Looks like a damn good meal you got there. Excellent job!

pahutchens · 04-05-2014, 04:46 PM

Looks real good
I'd probably half the glaze recipe and drink more...

castlepines · 04-05-2014, 04:54 PM

Bourbon by itself is pretty damn good...but add some pork tenderloin and it's killer! Looks great!

peeps · 04-05-2014, 09:19 PM

Looks great! Beautiful entry!

Pole D · 04-05-2014, 10:57 PM

Looks awesome! Have you ever tried just using Jim Beam Maple Bourbon?

Happy Hapgood · 04-05-2014, 11:02 PM

Mighty fine food and pic's!

04-05-2014, 02:39 PM	#1
Pyrotech Full Fledged Farker Join Date: 06-07-12 Location: Austin Texas	Maple Bourbon Pork Tenderloin The Beginning of a great meal, and throwdown entry for "Spirited Cookin".. Bourbon, and pure Maple syrup. this will become the sauce for the tenderloin 1 Cup Pure Maple Syrup 1 1/2 Cup Bourbon of your choice I measure the Maple syrup out first, then use the bourbon helps to get all the syrup this way. Combine the two ingredients and simmer over low heat, once it comes to a simmer, I then Light the alcohol vapors IF you do this make sure you are not going to set your home on fire.. and have a lid close by to snuff the flames I like to do this because I like the bit caramelization that takes place. Pork Tenderloin patted dry and waiting for a light rub down. A light application of rub is applied The veggies are rep and waiting for the oven to come up to temp new potatoes and baby carrots, salt and pepper and a a bit of butter on top. These will go into a 450F oven to roast for 35 to 40 minutes. The Pork Tenderloin is cooked at a high heat, 400F to 425F until it reaches an IT of 145f to 155f in the thickest part, you will see the thinner ends up around 175F and will take about 30 to 45 minutes. Pulled off and resting for 10 to 15 minutes, An important step since it was cooked at such a high temp. The tenderloin was sliced in to medallions Plated and the Maple Bourbon sauce spooned over the Pork Tenderloin, along with a bit over the carrots.

04-05-2014, 02:54 PM	#2
Shagdog Quintessential Chatty Farker Join Date: 07-01-13 Location: Grayslake, IL	Looks really good. I love pork and bourbon together. __________________ [FONT=Trebuchet MS][SIZE=3][SIZE=2]Matt[/SIZE] [/SIZE][/FONT][FONT=Trebuchet MS] [URL="http://www.bbq-brethren.com/forum/forumdisplay.php?f=86"][SIZE=3][B]Come Join the fun in the Throwdowns![/B][/SIZE][/URL] [COLOR=Blue][SIZE=2]Shirley Fabrication 24x70 Trailer - UDS - Weber Kettle - WGA - Fire Pit Rotisserie - Shirley-Shagstone Griddle/Wok Cart - Carson Rodizio [B][SIZE=3][COLOR=Black]2016 Official BBQ Brethren Ribeye Master[/COLOR][/SIZE][/B] [/SIZE][/COLOR][/FONT][FONT=Trebuchet MS][SIZE=1][COLOR=Silver] [/COLOR][/SIZE][/FONT]

04-05-2014, 02:57 PM	#3
bigabyte somebody shut me the fark up. Join Date: 05-10-06 Location: Overland Fark, KS	Drinking one now to satisfy the craving you put on me. __________________ Asshattatron Farkanaut, CGCFO Chief Galactic Crockpot Foil Officer *Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Are you MOINK Certified?* *Sole recipient of the Silverfinger and fingerlickin Awards!* Don't forget about the Throwdown Thingies! The Secret Squirrel Society doesn't exist - Zero Club Duh.

04-05-2014, 04:46 PM	#7
pahutchens is one Smokin' Farker Join Date: 09-23-09 Location: Eau Claire WI (finally)	Looks real good I'd probably half the glaze recipe and drink more... __________________ Phil UDS, Weber Kettle, #5 Kamado refurbished 'the Copper top' [COLOR="navy"]Blue 'like my Smoke' Thermapen[/COLOR] IMBAS certified MOINK! baller, KCBS MCBJ & CTC

04-05-2014, 09:19 PM	#9
peeps somebody shut me the fark up. Join Date: 08-09-13 Location: Round Rock, TX	Looks great! Beautiful entry! __________________ - [B][COLOR="darkorange"]Earl [/COLOR][/B]- My Custom Vertical Offset Smoker by AJ's Custom Cookers ([URL="http://bit.ly/1gelc9M"]build link[/URL]) - [B][COLOR="darkorange"]Colt[/COLOR][/B] - Superior SS-2 w/ DigiQ DXII- Courtesy of Gainesville Jaycees and Superior Smokers - [B]Weber Kettle 22.5 OTG[/B] w/ Craycort Cast Iron Grates - [B][COLOR="darkorange"]Major[/COLOR][/B] - Mini WSM (from SJS) [B][COLOR="Blue"]Certified IMBAS MOINK Baller![/COLOR][/B] ([URL="http://bit.ly/1lr5cKx"]Certificate of Authenticity[/URL]) / [B][COLOR="Blue"]Join the fun in the [URL="http://bit.ly/1ew3H57"]Throwdowns[/URL]![/COLOR][/B]

04-05-2014, 03:08 PM	#4
cmwr is One Chatty Farker Join Date: 09-17-12 Location: Villisca Iowa	That looks fantastic. Have you ever tried "Egret's maple bourbon ham". I got the recipe a couple years ago and did it at thanksgiving. Holy crap is all I can say. It was fantastic! I am thinking your loins are every bit as good. Can I ask why you said it is so important to let it sit due to the high temperature you cooked?

04-05-2014, 03:19 PM	#6
tsimm15 is one Smokin' Farker Join Date: 02-19-14 Location: Albuquerque, NM	Looks like a damn good meal you got there. Excellent job!

04-05-2014, 04:54 PM	#8
castlepines is One Chatty Farker Join Date: 08-23-13 Location: Colorado	Bourbon by itself is pretty damn good...but add some pork tenderloin and it's killer! Looks great!

04-05-2014, 10:57 PM	#10
Pole D is one Smokin' Farker Join Date: 09-06-09 Location: Cary, NC	Looks awesome! Have you ever tried just using Jim Beam Maple Bourbon?

04-05-2014, 11:02 PM	#11
Happy Hapgood somebody shut me the fark up. Join Date: 03-17-12 Location: Shreveport, Louisiana Name/Nickname : Mike	Mighty fine food and pic's! __________________ Cooking Equipment: Weber WSM, Weber GA, Weber Spirit E-310, Weber 22" OTG Charbroil Oilless Turkey Fryer Wife LuzziAnn 1956 model. Ink Bird IBBQ 4T Wi-Fi Temp Monitor, Superfast LSU Purple Thermapen & ThermaPop, Party Q Ink Bird Sous Vide, HF Flame Thower My Motto these days is "Low Stress, Low Drag". The Artist Formally Known as Toast