Serves: 6
Recipe By: Ted Lee, St. Augustine, FL (in Food & Wine Magazine, 2/2000) Serving Size : 6
1/3 cup bourbon
1/3 cup water
1 tablespoon sherry vinegar or balsamic vinegar
1 tablespoon minced fresh ginger
1 habanero chile -- seeded and minced
1 teaspoon minced garlic
2 pork tenderloins (about 3/4 lb.each)
1/4 cup cane syrup or molasses
1/4 cup ketchup
1 tablespoon vegetable oil + more for brushing
Kosher salt and fresh ground pepper
In a 13x9x2 glass baking dish, combine bourbon, water, vinegar, ginger, chile and garlic. Add pork tenderloins, turn to coat, amd let marinate at room temperature at least 2-4 hourS, turning occasionally.
Preheat oven to 450 degrees. Remove pork from marinade; brush off any excess and pat dry with paper towels and allow to come to room temperature.
In a small saucepan, boil the marinade over high heat until reduced by one-third, 7-8 minutes. Add cane syrup or molasses and ketchup; cook over medium heat until thickened, about 5 minutes. Set aside.
Heat 1 tablespoon of the oil in an ovenproof skillet. Brush tenderloins with oil, season with salt and pepper and sear in the skillet over high heat, turning occasionally, until browned on all sides, about 3-4 minutes. Pour barbecue sauce over the pork and place skillet into the oven. Roast about 12 minutes, or until cooked through, turning the meat in the sauce.
Transfer pork to a work surface, cover with foil and let stand at least 5 minutes. Thickly slice meat across the grain and serve with any remaining sauce.
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NOTES : If you're afraid of habanero chiles, you can substitute:
1 - One datil chile, roasted, peeled, seeded and chopped
2 - 1 tablespoon chipotle chile powder, more or less to taste
3 - 1 tablespoon ancho chile powder (for milder taste)
Copyright © 2001 Carol Stevens, Shaboom's Kitchen, All Rights Reserved