Categories: Appetizers, Main Dish, Pork, Sandwich

Ingredients

• 2 (3/4 lb) pork tenderloins
• 3 cloves garlic, slivered
• 1/3 cup peanut oil
• 1/4 cup Bourbon
• 1 tablespoon Worcestershire sauce
• 1 tablespoon dried rosemary
• 1 teaspoon all purpose Greek seasoning
• 3 dozen yeast rolls, split (homemade or from the grocery deli)
• Bourbon Sauce
• 1 cup ketchup
• 1/2 cup firmly packed dark brown sugar
• 1/2 cup Bourbon
• 2 tablespoons Worcestershire sauce
• 1 1/2 teaspoons all purpose Greek seasoning
• 1 teaspoon garlic salt

Directions

1. To make bourbon sauce: In a small bowl, add the bourbon sauce ingredients; stir to combine; set aside.

2. Cut several small slits in the tenderloins; stuff garlic slivers into the slits.

3. In an oblong shallow dish, add the peanut oil, 1/4 cup bourbon, 1 tablespoon Worcestershire sauce, rosemary, and 1 teaspoon Greek seasoning; stir to combine; add the tenderloins; turn to coat.

4. Cover and chill for 2 hours; turning every now and then.

5. Bake at 325° for 55 minutes or until meat thermometer reads 160°.

6. Cut tenderloins into 1/4 inch slices.

7. Pour bourbon sauce over the tenderloins; cover and put back into the refrigerator to chill 8 hours.

8. Serve pork on yeast rolls.

Email to a friend | Print this recipe | Back