Whisky-Glazed Pork Tenderloin

Ingredients

• 2 pork tenderloins (500g / 1.1 lb each) 2 pork tenderloins (500g / 1.1 lb each)
• 1/2 cup (120ml) whisky 1/2 cup (120ml) whisky
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 2 tablespoons olive oil 2 tablespoons olive oil
• 2 tablespoons honey 2 tablespoons honey
• 1 tablespoon smoked paprika 1 tablespoon smoked paprika
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 1 teaspoon salt 1 teaspoon salt
• 1/2 teaspoon black pepper 1/2 teaspoon black pepper

Nutrition

• Calories: 320 kcal / 1340 KJ
• Fat: 12g (Saturated Fat: 3g)
• Carbohydrates: 8g (Sugar: 6g)
• Protein: 40g
• Fiber: 1g
• Salt: 1.5g

Preparation

1. 1.
   In a bowl, combine the whisky, minced garlic, olive oil, honey, smoked paprika, dried thyme, salt, and black pepper. Mix well to create the marinade.
2. 2.
   Place the pork tenderloins in a shallow dish and pour the marinade over them, ensuring they are fully coated. Cover the dish and refrigerate for at least 2 hours, or overnight for maximum flavor.
3. 3.
   Preheat the grill or a large skillet over medium-high heat.
4. 4.
   Remove the pork tenderloins from the marinade, allowing any excess marinade to drip off.
5. 5.
   Sear the pork tenderloins on all sides until they develop a golden-brown crust, approximately 3-4 minutes per side.
6. 6.
   Reduce the heat to medium and continue cooking the pork tenderloins for an additional 10-12 minutes, or until the internal temperature reaches 145°F (63°C) for medium-rare or 160°F (71°C) for medium.
7. 7.
   Remove the pork tenderloins from the heat and let them rest for 5 minutes before slicing.
8. 8.
   Slice the pork tenderloins into medallions and serve hot, drizzling any remaining whisky glaze from the pan over the top.

Treat your ingredients with care...

• Whisky — Choose a good quality whisky with a smoky flavor profile to enhance the dish. Avoid using overly peaty whiskies, as they may overpower the other flavors.
• Smoked paprika — Opt for Spanish smoked paprika (pimentón) for an authentic taste. If unavailable, regular paprika can be used as a substitute, but it will lack the smoky flavor.

Tips & Tricks

• For an extra burst of flavor, add a splash of fresh lemon juice to the marinade.
• If grilling outdoors, preheat the grill to medium-high heat and oil the grates to prevent sticking.
• To ensure even cooking, let the pork tenderloins come to room temperature before searing.
• If you prefer a thicker glaze, you can simmer the remaining marinade in a small saucepan until it reduces and thickens slightly.
• Serve the Whisky-Glazed Pork Tenderloin with a side of roasted potatoes and a fresh green salad for a complete meal.

Serving advice

Serve the Whisky-Glazed Pork Tenderloin hot, garnished with fresh herbs such as parsley or thyme. Accompany it with a generous drizzle of the whisky glaze from the pan to enhance the flavors.

Presentation advice

Arrange the sliced pork tenderloin medallions on a platter, overlapping them slightly to create an appealing visual display. Drizzle the whisky glaze over the top and garnish with fresh herbs for a pop of color.