PORK & GRITS

BOURBON PORK TENDERLOIN AND CHEESY BOURBON GRITS

I love to use bourbon in my cooking to add that extra dose of flavor. One of my go-tos is taking an extra-lean cut of pork and grits and adding a little spirit to both.  For cooking, I use Heaven Hill Green Label Bourbon or Evan Williams (also a Heaven Hill Product). The HH Green Label is hard to beat in flavor, age, and price. It’s great for cooking and marinating (fish, chicken, or the cook!).

One of the best parts of the marinade recipe below is how versatile it is. It can add great flavor to pork, chicken, and salmon.

And, while I was never a fan of grits, we discovered how good real stone ground grits can be. We source our grits on our frequent trips to the Bluegrass at Weisenberger Mill in Midway Kentucky. Six generations have operated the grist mill on the Elkhorn Creek since 1865. You can find their grits and many other great products in local stores or online at www.weisenberger.com

Weisenberger Mill

Bourbon Pork Tenderloin

Serves 4

Marinade

1/3 cup bourbon +2 Tbsp (reserved)

1/3 cup low-sodium soy sauce

1 Tbsp spicy brown mustard (or dijon mustard)

2 Tbsp pure maple syrup

¼ tsp pepper

2 pork tenderloins, about 1 pound each

Remove silver skin from pork tenderloins using a sharp knife. Combine marinade ingredients and whisk together. Place tenderloins in a large ziploc bag. Add marinade and place in refrigerator. Rotate bag periodically. Allow to marinate at least 8 hours.

Heat oven to 325°. Remove tenderloins from bag and pat dry; discard marinade. Heat a cast iron skillet on stove on medium heat. Add 2 Tbsp vegetable oil and brown all sides of tenderloins (about 2-3 mins per side).

Remove pan from heat. Pour 2 Tbsp bourbon on top of each tenderloin. Cover pan with lid or foil and place in 325 oven for 20 mins to cook through or until internal temperature reads 160°.

Remove from oven.  Allow to rest 3 minutes before slicing into medallions. Drizzle with pan drippings. Enjoy!

This marinade is a favorite for making with other cuts of pork, fish, and chicken.

Cheesy Bourbon Grits

1 cup Weisenberger White Corn Grits

2 cups water

1 cup milk

1 cup half and half

2 Tbsp butter

½ tsp salt

¼ tsp pepper

¼ tsp garlic powder

½ cup cheddar cheese

2 Tbsp bourbon

Bring water, milk, half and half, butter, salt, pepper, and garlic powder to a light boil in a large pan with lid. Immediately turn down heat to low. Add corn grits. Stir. Cover. Simmer under low heat for 15-20 mins. Stir occasionally and keep an eye on to ensure it doesn’t stick or burn. Slow and low make for deliciously creamy grits.

When thickened, add cheese and bourbon.  Stir. Serve.

Pork chop & grits

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