Recipe by Epi Curious
Clipped from the paper, this restaurant is from the Atkins Park restaurant in Atlanta. So good!!!! Great with rice, mashed potatoes or noodles. Note that cooking time does not include one hour marinating time. Under the ingredients, it should read 1/2 cup teriyaki sauce followed by 1/2 cup teriyaki glaze...zaar doesn't like "glaze" so it says sauce again instead and looks like I repeated myself.
Top Review by DallasChef
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.
- 3⁄4 cup low sodium chicken broth
- 1⁄2 cup Bourbon
- 1⁄2 cup teriyaki sauce
- 1⁄4 cup teriyaki sauce
- 1⁄2 cup low sodium soy sauce
- 3⁄4 cup brown sugar
- 5 shallots, sliced
- 2 sprigs fresh rosemary, leaves removed & chopped
- 1 1⁄2 lbs pork tenderloin, cut into 1/2 inch slices
- 1 tablespoon oil
Directions See How It's Made
- In a large bowl, blend broth, bourbon, teriyaki sauce, teriyaki glaze, soy sauce, brown sugar, shallots and rosemary. (You will use half the mixture as marinade and half for sauce.) Marinate the pork tenderloin for at least 1 to 2 hours in half the marinade. After marinating, drain meat.
- In a large skillet over medium-high heat, add oil. Pan sear meat on both sides. Add reserved marinade and simmer for 5 to 6 minutes, or until meat is just cooked through.