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Drunken Pork Tenderloin With a Bourbon-Brown Sugar Glaze - from Atkins Park
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Cuisine: American
From the menu of . . . Atkins Park
794 N. Highland Ave. N.E., Atlanta
404-876-7249
Q: I would love to have Atkins Park's recipe for pork tenderloin. I believe they call it Drunken Pork Tenderloin, and it is fabulous.
-- Angela Dahrling, Smyrna
A: Chef Andrew Smith was happy to send over this recipe that he serves with stone-ground grits and green beans. He slices the tenderloin into medallions and marinates them in a teriyaki-bourbon mixture. After searing the slices, he cooks them with the sauce to create a delicious glaze. The pork stays very tender.
Hands on time: 1 hour and 15 minutes Total time: 1 hour and 25 minutes Serves: 4
Ingredients:
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3/4 cup low-sodium chicken broth
1/2 cup bourbon
1/2 cup teriyaki sauce
1/4 cup teriyaki glaze
1/2 cup low-sodium soy sauce
3/4 cup brown sugar
5 shallots, sliced
2 sprigs rosemary, leaves removed and chopped
1 1/2 pounds trimmed pork tenderloin, cut into 1/2-inch slices
1 tablespoon oil
Instructions:
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. 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.
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.
Nutrition:
Per serving: 434 calories (percent of calories from fat, 22), 41 grams protein, 35 grams carbohydrates, trace fiber, 9 grams fat, 111 milligrams cholesterol, 1,853 milligrams sodium.
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