Beer makes batters better, meat more tender, and sauces more flavorful.
Chi Chi's Pork Tenderloin with Bourbon Sauce
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- #18036
serves/makes:
ready in:
over 5 hrs
over 5 hrs
1 review
ingredients
1 can (10 oz size) diced tomatoes and green chiles, drained
1/3 cup bourbon
1/3 cup soy sauce
1/3 cup Worcestershire sauce
1/2 cup chopped onion
2 tablespoons honey
2 tablespoons Dijon mustard
1/4 teaspoon black pepper
2 pounds pork tenderloin
directions
Combine all marinade ingredients in recloseable plastic food bag. Mix well. Add the pork tenderloin. Seal bag and turn several times to coat the meat. Place in refrigerator for 8 hours or overnight, turning occasionally.
Preheat broiler. Remove meat from marinade; reserve marinade.
Place meat on broiler pan, broil 7 to 8 inches from heat source for approximately 7 to 9 minutes on each side.
In small saucepan, bring remainder of marinade to a boil; boil one minute. Serve with the meat.
added by
supersalad
nutrition data
Nutritional data has not been calculated yet.
Please note:
This is a copy cat recipe submitted to CDKitchen by a third-party. This recipe is not an original recipe unless specifically stated and is considered only to be an acceptable "clone" to the original for the home cook to attempt to duplicate. Please also note that many nationwide restaurant chains vary their menus and ingredients by region so the version provided may not be similar to what you may have tried before. All trademarks referenced are property of their respective owners.
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reviews & comments
January 28, 2012
i tried this recipe for the first time. i would suggest cooking it a little longer. i did about 8 minutes each side under broil high and it was still really pink inside. i didnt care for the marinade. It was a little too sweet for my taste. It was okay but maybe just not for my taste buds. Just okay.