Derby Day Pork Tenderloin

So it's Derby day and it reminds me of this wonderful recipe I finagled from a friend.  She has since passed away, but she loved Derby day! She didn't care about the races, oh no, she loved the hats!  

So today Silvia, I tip my floppy and ostentatious hat to you and celebrate the day by sharing two of your favorite things, Audrey in "the hat" and...

Kentucky Bourbon-Marinated Pork Tenderloin
(the LID version)

4 tablespoons worcestershire sauce* (see below to learn how to make your own LID version)
3 tablespoons Kentucky bourbon
4 tablespoons honey
3 tablespoons dijon mustard**
(click on the link below to learn to make your own LID version)
2 tablespoons oil ( I use EVOO)
1/2 teaspoon black pepper 
(course ground is best)
1/2 teaspoon granulated garlic 
(or you can substitute 2 cloves of fresh pressed garlic which I prefer)
1- 1-1/2 lb. pork tenderloin





Remove silver skin from tenderloin.  

Whisk together worcestershire, honey, mustard, oil, garlic and pepper in a small bowl until blended. 

 

Pour marinade into a large zip-lock bag; add pork, turning to coat. 
Chill 2 hours, turning occasionally.  

Remove the tenderloin from refrigerator, remove excess marinade and pat dry.  

  

This is important!

Cut the tenderloin in half across the width. 




Oil a cast iron skillet lightly ( I prefer to use vegetable shortening but you can use oil if you like), and place it over medium heat. 

When the oil is almost hot enough to smoke, place the tenderloin in the skillet and sear on all sides until browned.  
Warning note to all my naked chefs out there (you know who you are) if you were too lazy heed my warning and pat dry the oil will splatter when the meat makes contact.


Reduce heat, and continue to cook until the temperature reaches 155 -160 degrees  in the center, turning regularly. The time on this will vary, so really kids use the thermometer!   


Cover the tenderloins and let rest for five or ten minutes.

While the meat is resting,, bring reserved marinade to a boil in a small saucepan over medium-high heat for about 2 minutes (will thicken slightly). 

Drizzle sauce over pork before serving.

I raise my Mint Julep in memory of you my friend! 

To find out more about Thyroid Cancer and how you can help raise awareness, visit here www.thyca.org.

*Homemade Worcestershire Sauce

In a fry pan, combine 500 mL brown vinegar, 1 green apple cored, peeled and cubed, 1 minced garlic clove, half of a ground ginger root, 1 tablespoon molasses (unsulfured), 1 tablespoon honey, 1 teaspoon cayenne pepper or chili paste, ¼ teaspoon ground cloves and ¼ teaspoon allspice. Allow the mixture to simmer for 60 minutes, then strain and use.

**Learn to make your own Dijon Mustard here: http://www.wikihow.com/Make-Dijon-Mustard