This iconic whiskey is a "Jack of all trades" when it comes to cooking. Toss it in some pasta, as a savory dipping sauce, and even bake it into something sweet.
Beer Soaked Pork Loin
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- #1398
serves/makes:
ready in:
over 5 hrs
over 5 hrs
ingredients
3 pounds boneless pork loin
12 ounces beer
1/2 cup dark corn syrup
1/2 cup finely chopped onion
1/3 cup prepared mustard
1/4 cup vegetable oil
2 tablespoons chili powder
2 cloves garlic, minced
directions
Place pork loin in a large shallow glass or enamel dish. In a medium bowl, stir together remaining ingredients, pour over pork. Cover and refrigerate overnight, turning occasionally.
Remove pork from marinade. Place over drip pan on grill. Grill, covered, with banked charcoal or on gas grill. Baste frequently with marinade. Remove from grill when meat thermometer reads 155 degrees F, about 1 to 1 1/2 hours.
Let rest 10 minutes before slicing thinly to serve, allowing internal temperature to rise to 160F.
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nutrition data
Nutritional data has not been calculated yet.
Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
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