Happy Tuesday Y'all - and a special shout-out to all who are visiting from Tempt My Tummy Tuesday! Check out other wonderful recipes at TMTT every week!
Today I'm posting one of my truly all-time favorite recipes.
Long time readers of this blog have seen me reference this recipe more than once - that's how much I love it. It converts beautifully to a freezer meal (the same type of idea as Super Suppers, but you make these yourself). And it's quick and easy for a weeknight meal - but it's true restaurant food made at home. What more can you ask for, LOL?
There is a little bit of a story behind this recipe. Atkins Park is one of my favorite restaurants here in Atlanta. Before our last move, we lived near one and I met my friend Steph there all the time for yummy dinners. They have a fantastic menu all year round, but after tasting this pork dish I rarely managed to order anything else. I so badly wanted to figure out the recipe that I wrote to our local paper asking for it. They have a feature column where you can request any restaurant recipe and they will see if the chef is willing to share it. Thankfully, mine was answered and voila, I had in hand the recipe for Bourbon Pork Tenderloin. I rushed home to make it and have been making it ever since - always with delicious results. It's super easy and hubby-approved!
As a side note, don't laugh that we're still serving brown rice as nearly every side dish for posted meals lately ;-) Remember we're working off our Four Months of Frugal Meal Planning. I have developed a true love for the stuff with butter, a little salt and lots of black pepper stirred in. It has a risotto-like texture that is totally unlike white rice. And it's guilt free!
So here you go - the recipe and photo to go along with the dish you keep seeing pop up on my menu plans. Hope you enjoy as much as we do!
Atkins Park Bourbon Pork Tenderloin
Makes 4 servings
Prep time: 15 minutes,
plus 1 hour or more for marinating
(Also makes a great freezer meal kit!)
3/4 cup low-sodium chicken broth
1/2 cup bourbon
1/2 cup teriyaki sauce
1/4 cup teriyaki glaze
1/2 cup low-sodium soy sauce
3/4 cup brown sugar
5 shallots, sliced
2 sprigs rosemary, leaves removed and chopped
1 1/2 pounds trimmed pork tenderloin, cut into 1/2-inch slices
1 tablespoon extra virgin olive oil
In a large bowl, combine broth, bourbon, teriyaki sauce, teriyaki glaze, soy sauce, brown sugar, shallots and rosemary. Reserve half the mixture for the glaze, and use half as marinade. Marinate the pork tenderloin for at least 1 to 2 hours (if making as a freezer meal, freeze meat in the marinade with glaze in a separate ziploc bag). After marinating, drain meat.
In a large skillet over medium-high heat, add oil. Brown meat on both sides. Add reserved marinade and simmer for 5 to 6 minutes, or until meat is just cooked through. If needed, you can remove the meat to a plate and keep warm, while you reduce the glaze a little further. Serve over (or with) rice and any veggie you love!
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