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    You are in: Home / Recipes / Drunken Pork Tenderloin With Bourbon-Brown Sugar Glaze Recipe
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    Drunken Pork Tenderloin With Bourbon-Brown Sugar Glaze

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    2 Total Reviews

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    • on December 13, 2010

      Fantastic! Just needed a few tweaks to refine the flavor to not be over-powering. Reduced the sugar to 1/2 cup, and cooked in a pre-heated glass baking dish. Added another 1 tbs of garlic, and let cook for about 24 minutes. Even for a half serving (one tenderloin) use all the glaze, or even double it, as it cooks down to a thick sauce and really enhances the flavor of the meat. The tobasco was a surprise twist....just tell the guests that you put in a tobasco pepper, and removed it just before bringing up the main course. Great with a green salad.

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    • on November 16, 2010

      This pork recipe rocks! I made this exactly as posted, but only marinated for about 2 hours. It was very flavorful. The only thing I would stress is to be sure that you drain the pork well before searing it. This was so easy and so delicious! Thanks for sharing this keeper. I will definitely be making this recipe again! Made for Zaar Chef Alphabet Soup Tag Game.

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    Nutritional Facts for Drunken Pork Tenderloin With Bourbon-Brown Sugar Glaze

    Serving Size: 1 (398 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 586.3
    Calories from Fat 116
    Total Fat 12.9 g
    Saturated Fat 3.7 g
    Cholesterol 112.2 mg
    Sodium 3248.4 mg
    Total Carbohydrate 56.2 g
    Dietary Fiber 0.3 g
    Sugars 47.3 g
    Protein 41.3 g

    The following items or measurements are not included:

    fresh rosemary

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