Whiskey-Glazed Pork Tenderloin

Ingredients

In this adaptation, the Spanish Solomillo al whisky is transformed into a Northeastern American delight. The original dish is typically prepared with Spanish ingredients and flavors, while this version incorporates the essence of Northeastern American cuisine. The marinade is adjusted to include smoky flavors and the cooking technique is modified to achieve a caramelized crust on the pork. The result is a unique fusion dish that combines the best of both culinary traditions. We alse have the original recipe for Solomillo al whisky, so you can check it out.

• 2 pork tenderloins (500g / 1.1 lb each) 2 pork tenderloins (500g / 1.1 lb each)
• 1/2 cup (120ml) whiskey 1/2 cup (120ml) whiskey
• 1/4 cup (60ml) maple syrup 1/4 cup (60ml) maple syrup
• 2 tablespoons Dijon mustard 2 tablespoons Dijon mustard
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 teaspoon smoked paprika 1 teaspoon smoked paprika
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/4 teaspoon black pepper 1/4 teaspoon black pepper

Nutrition

• Calories (kcal / KJ): 300 kcal / 1255 KJ
• Fat (total, saturated): 10g, 3g
• Carbohydrates (total, sugars): 10g, 8g
• Protein: 35g
• Fiber: 0g
• Salt: 0.8g

Preparation

1. 1.
   Preheat the grill to medium-high heat (200°C / 400°F).
2. 2.
   In a bowl, whisk together the whiskey, maple syrup, Dijon mustard, minced garlic, smoked paprika, salt, and black pepper.
3. 3.
   Place the pork tenderloins in a shallow dish and pour the marinade over them. Ensure the pork is evenly coated. Let it marinate for at least 30 minutes, or up to 4 hours for maximum flavor.
4. 4.
   Remove the pork from the marinade and discard the excess marinade.
5. 5.
   Grill the pork tenderloins for about 15-20 minutes, turning occasionally, until the internal temperature reaches 63°C (145°F).
6. 6.
   Remove the pork from the grill and let it rest for 5 minutes before slicing.
7. 7.
   Slice the pork into medallions and serve hot.

Treat your ingredients with care...

• Whiskey — Choose a good quality whiskey with smoky undertones to enhance the flavor of the marinade.
• Maple syrup — Opt for pure maple syrup for its distinct flavor. Avoid using pancake syrup or artificial sweeteners.

Tips & Tricks

• For a smokier flavor, you can add a dash of liquid smoke to the marinade.
• If you don't have a grill, you can also cook the pork tenderloins in a preheated oven at 200°C (400°F) for 20-25 minutes.
• Baste the pork with the marinade while grilling for an extra burst of flavor.
• Serve the pork with a side of roasted vegetables or mashed potatoes for a complete meal.
• Leftovers can be used in sandwiches or salads for a delicious next-day meal.

Serving advice

Serve the Whiskey-Glazed Pork Tenderloin hot, sliced into medallions. Drizzle any remaining glaze over the pork for an extra burst of flavor. Pair it with your favorite side dishes and enjoy!

Presentation advice

Arrange the sliced pork medallions on a platter, garnished with fresh herbs such as parsley or thyme. The caramelized glaze adds a beautiful shine to the pork, making it an enticing centerpiece for your meal.