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    You are in: Home / Recipes / Pork Tenderloin in Bourbon-Dijon Glaze Recipe
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    Pork Tenderloin in Bourbon-Dijon Glaze

    Average Rating:

    6 Total Reviews

    Showing 1-6 of 6

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    • on December 30, 2007

      This was GREAT. We made it for Christmas Eve dinner, and we're making it again for New Years'. We used sugar instead Splenda, and we marinated for two days. 50 minutes in the oven was about 10-15 min too long, but we only had about 2.5 lb and our oven's extra hot. Can't wait to see how try #2 turns out. The marinade just couldn't be better; now if the chefs can get the timing right we'll be the talk of the town :)

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    • on November 11, 2007

    • on July 25, 2007

      Wonderful! This was very easy. I subbed sherry for the bourbon since that's what I had. We will definitely make this again. Thank you!

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    • on July 08, 2007

      Absolutely fabulous! This marinade rules! I love the flavor combinations in this. I marinated overnight,but had an unexpected amount of company, and left it to marinate in my fridge for another night while we did something else, Oh my! After the 48 hour marination time, we put it on the charcoal grill, whole, for about 10 minutes per side. I removed it from the grill after searing it like that, and finished it in a preheated 350 degree oven for 20 minutes.It came out so tender and tasty!We will do this again! DH said to make sure that I saved him a piece for a sandwich tomorrow, because he says,as good as this is tonight, this will make a great lunch too!

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    • on June 14, 2007

      I made this in the Crockpot (as written in the instructions). I allowed the pork to marinate overnight and this morning I just dumped it into the Crockpot... marinade and all. Great flavor. I used the real brown sugar in place of Splenda. I'm sure there would be no difference with the Splenda. The mustard and bourbon together with the brown sugar make such a great flavor combination. This recipe is a keeper; thanx!

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    • on March 30, 2007

      This marinade is absolutely fantastic and goes so well with pork. My stepdaughter and her family came today and I served this and everyone loved it. I grilled mine, searing it on high heat for 2-3 minutes on each side, and reducing the heat to medium and grilled for about 25 minutes and it turned out great. Very moist and juicy with just a wonderful flavor. Thanks so much for sharing.

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    Nutritional Facts for Pork Tenderloin in Bourbon-Dijon Glaze

    Serving Size: 1 (211 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 568.6
     
    Calories from Fat 243
    42%
    Total Fat 27.1 g
    41%
    Saturated Fat 8.6 g
    43%
    Cholesterol 183.8 mg
    61%
    Sodium 1077.5 mg
    44%
    Total Carbohydrate 3.7 g
    1%
    Dietary Fiber 1.0 g
    4%
    Sugars 1.1 g
    4%
    Protein 67.2 g
    134%

    The following items or measurements are not included:

    brown sugar substitute

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