Mar 252019
 

This week is Hogs for the Cause. I will again be traveling to New Orleans to assist Rugaroux Q at booth B23. Stop by and see us. This week, I am sharing 2 pork recipes.

2 1/2 pounds Pork Tenderloin

3/4 cup Soy Sauce

1/2 cup Bourbon

1/4 cup Worcestershire Sauce

1/4 cup Water

1/4 cup Canola Oil

4 cloves Garlic, minced

3 tablespoons Brown Sugar

2 tablespoons freshly ground Black Pepper

1 teaspoon White Pepper

1/2 teaspoon ground Ginger

1 teaspoon Salt

Rinse tenderloins, and pat dry. Combine soy sauce and next 9 ingredients in a large zip-lock freezer bag; seal and cover, and chill overnight.

Preheat oven to 400℉.

Remove pork from marinade, discarding marinade, and place in a shallow roasting pan. Sprinkle evenly with salt. Roast 30 minutes or until a meat thermometer inserted into the thickest portion registers 155℉. Remove from heat; cover with aluminum foil, and let stand 10 minutes or until thermometer registers 160℉. Slice and serve.

Enjoy!!!

Good Cooking, Good eating and Good Living!!!

 

CreoleCajunChef

I lived in New Orleans, since birth, until Hurricane Katrina. I now live in Arkansas with my wife and our spoiled-rotten dog. I have been cooking since I was 8. My first cookbook, You can't keep New Orleans out of the cook, is now available at publishamerica.net and most online bookstores. It is also available on Kindle and Nook.