Bourbon Pork Tenderloin (Slow Cooker)

Slow cooked, bourbon and brown sugar pork tenderloin.

A couple weekends ago, I had the honor of hosting some old friends from high school. It was lovely to take them around the city and show them the area that has become my home over the past 5 years. Since I do not often get a chance to eat with other people, let alone entertain, I knew I wanted to take advantage of the good company and hungry tummies, so I decided to make something that showed off the flavors of Kentucky. Of course, that meant bourbon!

We took a tour of Buffalo Trace Distillery, where we purchased some awesome bourbon creme liqueur, comparable to Bailey’s, but much better. If you get a chance, I highly recommend mixing up some chocolate ice cream, root beer, and bourbon creme in a blender for dessert. It was the perfect finish to this meal.

Served with green beans and homemade wheat bread, this was delicious and so easy. I highly recommend it for entertaining, but it’s so easy that you can make it for a weeknight dinner. Be careful when removing the meat though, as it is so tender that it tends to fall apart. I shredded the leftover meat and used the leftover sauce to make some delicious sandwiches the next day. Also, just a warning, you might want to double the sauce, as it is delicious for dipping your bread in or serving over mashed potatoes.

Gather your ingredients.

Place everything into the slow cooker, stirring to combine, and set for 6-8 hours on low.

Once finished cooking, remove the meat and then strain the remaining juice to make the sauce.

Bourbon Pork Tenderloin
Adapted from Southern Living 

  • 2 (1-lb.) pork tenderloins
  • ¼ cup firmly packed dark brown sugar
  • ¼ cup chopped onion
  • ¼ cup bourbon
  • 3 tablespoons soy sauce
  • ¼ cup Dijon mustard
  • ½ teaspoon freshly ground pepper
  • ½ teaspoon cornstarch

Combine all ingredients except cornstarch in a slow cooker, being sure to mix well. Cook on low for 6-8 hours.

Once cooked, remove that pork and set aside on your desired serving plate, reserving the marinade (you might want to use a plate that can be quickly reheated, as the meat might cool down too much).

Taking the marinade/juices in the slow cooker, pour through a sieve into a medium sauce pan so as to have the juice in the pan and discard the fats/solids.

Add the cornstarch to the sauce pan and bring to a boil, then simmer for 1-2 minutes.

Cut pork diagonally into thin slices, and arrange on a serving platter; drizzle with the warm sauce.

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