I decided to take a second look at each folder and pulled out some 40 recipes to consider remaking or giving the recipe a makeover. I noted there were several sauce recipes that went well with pork, a versatile meat.
So I started with 3 pork tenderloins.
They were baked with a savory bourbon sauce.
Grilling pork kebabs basting with the sauce is another alternative. The recipe was adapted from cuisineathome.com August 2014. Mini liquor bottles are a good purchase as they are the perfect amount needed for making the recipe. Note the mini bourbon bottle in the photo.
1-1/2 lbs. tenderloin used for recipe.
Bourbon Sauced Pork
- 3/4 cup sweet onions, diced
- 1 TB. butter
- 1/3 cup ketchup
- 1/4 cup each fresh orange juice, cider vinegar and bourbon
- 2 TB. brown sugar
- 2TB. molasses
- 1 TB. Worcestershire sauce
- salt and pepper to taste
- 1 tsp. cornstarch
- Cook onions in butter in a saucepan over medium heat until soft 4-5 minutes.
- Stir in ketchup, orange juice, vinegar, bourbon, brown sugar, molasses and Worcestershire, season with salt and pepper. Whisk in cornstarch.
- Bring sauce to boil on low heat and simmer until thick about 7 minutes. Cool slightly and puree.
Place tenderloins in a greased glass dish. Pour sauce over the pork and cover with foil. Bake at 275 degrees for 35- 40 minutes. Remove foil and bake 5 minutes longer. Let meat rest 5 minutes before serving.
Thread pork cubes with chunks of red onion on double skewers. Divide sauce and baste cubes with sauce, 4 minutes per side. Turn again and baste. Use a thermometer for a 145 degree read for doneness. let kebabs rest 5 minutes.
- 3/4 cup sweet onion diced
- 1 TB. butter
- 3/4 cup cherry preserves
- 2 TB. chili sauce
- 1/2 tsp. Worcestershire sauce
- 1/2 package dried cherries
- 1/2 cup chicken broth
- 1/4 cup dry red wine
- Saute diced onions in a saucepan.
- Add rest of ingredients and cook on low heat 6 minutes until thick.