Recipe by ratherbeswimmin'
First had these sandwiches at a tailgating party. They are very good and pack up nicely in an ice-chest. Originally from Southern Living. Chill time not included in prep time.
Top Review by DDW
We made this recipe with mixed reviews. I knew it might be iffy with our family because of the bourbon. The meat and flavor was outstanding!! The sauce was just a bit much for us and I know it was the bourbon so don't that discourage anyone - it was just us. I plan to make the pork that way again and serve "as is" or possibly in a sandwich with a sauce that better suits our family.
- 2 (3/4 lb) pork tenderloin
- 3 cloves garlic, slivered
- 1⁄3 cup peanut oil
- 1⁄4 cup Bourbon
- 1 tablespoon Worcestershire sauce
- 1 tablespoon dried rosemary
- 1 teaspoon all purpose Greek seasoning
- 3 dozen yeast rolls, split (homemade or from the grocery deli)
- 1 cup ketchup
- 1⁄2 cup firmly packed dark brown sugar
- 1⁄2 cup Bourbon
- 2 tablespoons Worcestershire sauce
- 1 1⁄2 teaspoons all purpose Greek seasoning
- 1 teaspoon garlic salt
Directions See How It's Made
- To make bourbon sauce: In a small bowl, add the bourbon sauce ingredients; stir to combine; set aside.
- Cut several small slits in the tenderloins; stuff garlic slivers into the slits.
- In an oblong shallow dish, add the peanut oil, 1/4 cup bourbon, 1 tablespoon Worcestershire sauce, rosemary, and 1 teaspoon Greek seasoning; stir to combine; add the tenderloins; turn to coat.
- Cover and chill for 2 hours; turning every now and then.
- Bake at 325° for 55 minutes or until meat thermometer reads 160°.
- Cut tenderloins into 1/4 inch slices.
- Pour bourbon sauce over the tenderloins; cover and put back into the refrigerator to chill 8 hours.
- Serve pork on yeast rolls.