Pork Tenderloin in Bourbon-Dijon Glaze
- Reviews 5
Ready In: 1 hr 10 mins
Serves: 6-8
Ingredients
- 3 lbs pork loin roast (whatever size you have, really)
- 1⁄4 cup splenda brown sugar substitute or 1⁄2 cup brown sugar
- 1⁄2 cup Dijon mustard
- 1⁄4 cup Bourbon
- 1⁄4 cup light soy sauce
- 1 tablespoon Worcestershire sauce
- 2 tablespoons Splenda sugar substitute
- 2 garlic cloves, sliced
- 1 -2 green onion, chopped
- 1 tablespoon dried rosemary
- 2 tablespoons olive oil
Directions
- Mix all marinade ingredients in gallon size Ziploc bag.
- Reserve small amount (in the refrigerator)for basting.
- Add pork to bag and refrigerate overnight.
- Preheat oven to 325.
- Heat oil in large nonstick skillet over high heat until hot.
- Add meat and sear on all sides.
- Discard used marinade.
- Transfer meat to foil-lined, oven-safe dish that has been sprayed with cooking spray.
- Add enough water to cover bottom of dish with about 1/4 inch of water.
- Cover with foil and bake until internal temperature reaches 150 degrees(50 min or so depending on size of roast), basting frequently with reserved marinade.
- Finish cooking uncovered until temperature reaches 160 degrees.
- Pour any remaining marinade over pork and let rest 10-15 minutes before slicing.
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