Pork Tenderloin with Bourbon Cream Sauce

Rob333 asked for this recipe from the WFD? thread... I am printing the original and made notes where I changed it for the saute and pan sauce instead of the marinade. Hope you enjoy!

Alexa

Pork Tenderloin With Bourbon Sauce

Ingredients:

 1/4 cup Kentucky Bourbon

 1/4 cup light soy sauce (2 tsp for pan sauce)

 1/4 cup packed brown sugar (2 tbsp for pan sauce)

 2 large cloves garlic, chopped

 1/4 cup Dijon mustard (2 Tbsp for pan sauce)

 1 teaspoon finely minced fresh ginger

 2 teaspoons Worcestershire sauce

 1/4 cup vegetable oil

 dash hot sauce

 2 pork tenderloins, about 1 1/2 to 2 pounds

Marinade & Grill Option

In blender or food processor, combine bourbon, soy sauce, brown sugar, garlic, mustard, ginger, Worcestershire sauce, hot sauce, and oil; pulse until smooth. Place tenderloin and marinade in a food storage bag; refrigerator for 4 hours or overnight. Cook 4 inches from a hot charcoal fire for 15 to 25 minutes or until the pork has reached 165° internally and is no longer pink in the center. Baste occasionally while cooking. Slice in 1/2-inch thick slices to serve.

Serves 6.

Saute and Pan Sauce Option

 1/4 cup apple cider

 1/4 cup heavy cream

Combine bourbon, soy, sugar, apple cider, sugar, Worcestershire, hot sauce in a bowl. Peel silver skin off the tenderloins and cut into 1 inch pieces. Put the pieces between two sheets of plastic and flatten into medallions. Add a tbsp of oil to a sauté pan heated to Med-High. Sauté the pork in batches, about 2  3 min per side. Move to as warm oven.

Add a bit more oil if needed, and add the garlic to the pan, cook for 30 seconds. Add the liquid mixture in the bowl and stir/whisk to loosen any bits stuck to the pan. When it is bubbling and all the bits are loose, add the mustard and cream. Bring to a simmer, add the medallions back to the pan for 1 Â 2 min, covered. Serve.