Sunday, July 6, 2014

Grilled Pork Tenderloin With Bourbon Brown Sugar BBQ Glaze On Corn Maque Choux

This is another recipe from Phillis Carey my favorite instructor at Great News Cooking School.  Phillis offers great recipes that sound so gourmet but actually are created with simple ingredients and sometime combinations one wouldn't expect.  They always finish with great taste.
3 T. unsalted butter
1 cup diced onion
3/4 cup ketchup
1/2 cup fresh orange juice 

1/2 cup apple cider vinegar 
1/2 cup bourbon
1/3 cup brown sugar
1/4 cup molasses
2 T. Worcestershire sauce
Salt and pepper to taste
2 pork tenderloins (about 3 lbs.)
Serves 4 to 5.

1 T. grapeseed or vegetable oil

4 slices thick bacon, diced
3/4 cup diced red bell pepper
1/2 cup diced onion
1/4 cup dry sherry
4 cups fresh corn kernels
1 cup heavy whipping cream
1 tsp. Tabasco
Salt and pepper to taste
1/2 cup thinly sliced green onions

1. For Glaze, melt butter in a medium saucepan over medium heat. Add onion and cook until soft, 4 to 5 minutes. Stir in ketchup, orange juice, vinegar, bourbon, brown sugar, molasses, Worcestershire sauce and salt and pepper to taste. Bring to a boil; reduce heat and simmer 10 minutes. Cool slightly and then puree until smooth. Remove half the sauce to serve with the pork.

2. Preheat grill. Trim pork tenderloins of all fat and silverskin. Butterfly the tenderloins by slicing lengthwise down the center to within 1/2 inch of the bottom—do not cut all the way through. Season pork with salt and pepper and brush with oil. Set tenderloins on the grill, cut side down and cook, covered, for 7 minutes. Turn pork over and brush with some of the remaining sauce; continue cooking until internal temperature reaches 145 degrees. Brush pork with more sauce and turn over and brush with sauce again. Do this several times or until the pork is well glazed and the internal temperature reaches 150 degrees. Let pork rest on a carving board for 5 minutes or so before slicing on a diagonal into 1/2 inch thick slices.

3. Meanwhile, to make the Maque choux, cook the bacon in a large sauté pan over medium heat until crisp; pour off all but 1 T. drippings leaving the bacon in the pan. Add bell pepper, and onion and cook until soft, about 5 minutes. Add the sherry and cook, stirring to scrape up any bits from the bottom of the pan. Stir in the corn, cream, and Tabasco. Simmer until thickened, 3 to 4 minutes. Season to taste with salt and pepper and stir in the green onions.

4. To serve, spoon the corn onto serving plates and top with pork slices. Drizzle with some of the reserved sauce and serve, passing the remaining sauce. 

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