Whiskey Marinated Tenderloins Recipes

Steps:

• Combine the bourbon, brown sugar, Worcestershire, cumin and garlic in a zip top bag.
• Add the steaks to the bag, gently massage the marinade into the steaks, making sure that all are covered.
• Let marinate in the refrigerator for at least two hours, turning the bag occasionally.
• Heat a grill pan (or your BBQ) to medium high. If using a grill pan, coat it with cooking spray so the steaks don't stick.
• Cook the steaks on each side for about 4 minutes, or until done to your liking.
• Remove from the pan and cover with foil, let rest for 5 minutes before serving.

Steps:

• Stir together the whiskey, soy sauce, Dijon mustard, green onion, brown sugar, salt, Worcestershire sauce, and pepper.

Steps:

• Whisk all ingredients in a bowl.
• Place meat in zip-loc type plastic bag and our marinade over.
• Seal bag and refrigerate for 2-6 hours.
• Remove meat and cook as desired, using reserved marinade as noted above.

Steps:

• In a bowl whisk together the marinade ingredients; place in a large zip-loc plastic bag.
• Add in the pork chops or 2 pork tenderloins; seal the bag.
• Turn to coat with the marinade.
• Refrigerate for a minimum of 12 hours.
• Set grill to high heat (about 400°F).
• Remove the pork and discard the marinade.
• Place on grill.
• For pork chops cook for about 15 minutes on each side, depending on how thick your chops are.
• For pork tenderloins, cook for about 25 minutes turning occasionally or until the pork is cooked; tent with foil and let sit for about 10 minutes before slicing.
• Delicious!

Steps:

• Whisk together the water, whiskey, pineapple juice, brown sugar, diced onion, teriyaki sauce, soy sauce, liquid smoke, and minced garlic in a bowl.
• Lie the steaks in the bottom of a baking dish. Pour the marinade over the steaks; refrigerate overnight.
• Preheat an outdoor grill for high heat, and lightly oil grate.
• Grill steaks to desired doneness, 3 to 5 minutes per side for medium-rare. Allow steaks to rest for 5 to 10 minutes before serving.

Steps:

• Place brown sugar in bowl.
• Add whiskey to brown sugar and mix.
• Add olive oil to whiskey and brown sugar mixture.
• Add remaining ingredients.
• Place meat in air tight container.
• Pour mixture over meat.
• Seal in air tight container.
• Shake container.
• Place meat with marinade in refrigerator for 3 hours to overnight.
• Cook meat on grill.

Steps:

• Combine ale and whiskey in a bowl. Add brown sugar, cloves, and orange peel.
• Double over the skinny ends of the tenderloin and tie to the rest of the roast with kitchen string so it's roughly the same thickness from one end to the other. Place in a ceramic roasting or baking pan and pour ale marinade over top. Cover with plastic wrap and marinate in the refrigerator, turning occasionally, for 18 to 24 hours.
• Preheat the oven to 500 degrees F (260 degrees C). Coast a roasting pan with olive oil.
• Remove tenderloin from the marinade and place in a roasting pan. Discard the remaining marinade.
• Roast in the preheated oven for 10 minutes. Reduce heat to 350 degrees F (175 degrees C) and continue roasting until an instant-read thermometer inserted into the center reads 140 degrees F (60 degrees C), about 45 minutes.
• Let stand 10 minutes before serving.

Steps:

• In a bowl, combine the first nine ingredients; mix well. Cover and refrigerate 1 cup for basting. Pour remaining marinade into a shallow dish; add bay leaf and tenderloin. Turn to coat; cover and refrigerate overnight., Drain and discard marinade and bay leaf. Place tenderloin on a rack in a shallow roasting pan. Bake, uncovered, at 425° for 55-60 minutes or until meat reaches desired doneness (for medium-rare a thermometer should read 135°; medium, 140°; medium-well, 145°), basting often with reserved marinade. let stand for 15 minutes before slicing.

Steps:

• Whisk balsamic vinegar, garlic, rosemary, honey, salt, and pepper together in a bowl. Place pork in a resealable plastic bag and pour balsamic mixture on top to coat. Squeeze out excess air, and seal the bag. Place the bag in a container to avoid leaks, and marinate in the refrigerator 6 to 8 hours.
• Preheat the oven to 425 degrees F (220 degrees C).
• Remove pork from the marinade and shake off excess. Place pork in a roasting pan or baking dish. Reserve marinade.
• Roast pork in the preheated oven until slightly pink in the center, about 25 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Remove pork from the oven, place on a cutting board, and cover loosely with aluminum foil. Let rest for 10-20 minutes.
• While pork is resting, pour marinade into a small saucepan and bring to a boil. Reduce heat to medium-low and simmer for 10 minutes. Serve with the roasted tenderloin.