Seriously, if you're concerned about the sauce having touched raw meat, set aside part of the marinade before you add the meat and cook that portion as the sauce.
In The Diva Runs Out of Thyme, one of Sophie Winston's favorite meats is pork tenderloin. It's so versatile and is great with all sorts of fruits and sauces. Now that it's finally grilling season here, I thought of Dave and hauled out the bourbon. Bourbon isn't my drink of choice, nor is it a favorite of my guest who shared this meal, but we both like the flavor that it imparts. So, if you're not a fan of straight bourbon, don't let that deter you. It mixes nicely with the other flavors in this marinade.
When you buy the pork tenderloin, don't mistakenly buy a large piece of meat. It should be about 2 inches in diameter and somewhere around 10 inches in length. It often comes packaged in a sealed plastic sleeve. Read the label. I'm sorry to say that many companies add preservatives to it. Look for one that says "no preservatives."
While it's not an absolute necessity (the old cut and peek method still works, after all), I used my handy-dandy Thermapen to check the temperature. These little beauties are expensive, but when I add up the number of $11 to $30 meat thermometers I've bought and thrown out after a year, it's worth the expense. It also makes a very nice gift for a special cook in your life!
Grilled Bourbon Tenderloin
2 or 3 pork tenderloins
1/2 cup Bourbon
1/2 cup tamari or soy sauce
1/2 cup apricot jam
1/4 cup apple vinegar
1/4 cup olive oil
1 generous tablespoon chopped dried rosemary
3-4 cloves garlic, chopped
Combine the ingredients and place the meat in the liquid to marinate for at least two hours. Turn after one hour to be sure both sides are marinated.
Remove the meat and place on a moderately hot grill. CLOSE the cover. Cook approximately 18 minutes, or until a meat thermometer registers 155 degrees. When you remove the meat from the grill, let stand for at least five minutes before slicing.
CAUTION: Do not overcook! The meat should be soft. If you overcook it, it will become dry and tough.
While the meat is cooking, place the remaining marinade in a pot, bring to a boil, then simmer at least 10 minutes, or until the meat is ready. Slice the meat into half-inch rounds and spoon the sauce over the meat to serve.
One tenderloin provides about three servings.
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