PORK TENDERLOIN WITH BOURBON SAUCE

PBC pork tenderloin, risotto, asparagus

 

PENSACOLA BAY CENTER
ROBERT PETTWAY
PETE FONTAINE

Bourbon Marinade:
2-4 lb. pork tenderloin
1 cup teriyaki sauce
½ cup pineapple juice
½ cup soy sauce
2 Tbsp. fresh minced ginger
2 Tbsp. Five Spice powder
4 Tbsp. brown sugar
1 tsp. curry powder
1 tsp. cumin
Olive oil

Marinade pork tenderloin for 6-24 hour then pan sear in olive oil to seal in juices. Cook in oven at 350 degrees for 45 minutes – 1 hour.

Bourbon Sauce:
1 cup terkyaki sauce
½ cup pineapple juice
3 Tbsp. soy sauce
2Tbsp. fresh minced ginger
2 Tbsp. five spice powder
4 Tbsp. brown sugar
1 tsp. curry
1 tsp. cumin
½ red bell pepper, chopped
½ cup green bell pepper, chopped
¼ cup chopped red onion
1-2 Tbsp. olive oil
2 Tbsp. flour

Saute pepper and onions in olive oil then add flour to  make a roux. Cook 1-2 minutes, add liquid sauces to blend and add spices. Simmer for 3-5 minutes. After letting pork rest for up to 10 minutes, top with sauce and serve.

PENSACOLA  BAY CENTER

ROBERT PETTWAY

PETE FONTAINE