Best 4 Robyns Drunken Pork Tenderloin Recipes
Robyn's Drunken Pork Tenderloin is a delectable dish that tantalizes taste buds with its savory and succulent flavors. This main course recipe features tender pork tenderloin expertly marinated in a delectable blend of white wine, garlic, herbs, and spices, creating a symphony of flavors in every bite. The pork is then seared to perfection, resulting in a crispy exterior that gives way to a juicy and flavorful interior. Accompanying this main attraction are two delightful side dish recipes: a creamy and comforting mashed potatoes recipe, perfect for soaking up the luscious pork juices, and a vibrant roasted green beans recipe that adds a touch of freshness and color to the plate. This trio of recipes promises a delightful and satisfying dining experience, making it an ideal choice for special occasions or a memorable weeknight dinner.
Check out the recipes below so you can choose the best recipe for yourself!
DRUNKEN PORK TENDERLOIN WITH BOURBON-BROWN SUGAR GLAZE
Clipped from the paper, this restaurant is from the Atkins Park restaurant in Atlanta. So good!!!! Great with rice, mashed potatoes or noodles. Note that cooking time does not include one hour marinating time. Under the ingredients, it should read 1/2 cup teriyaki sauce followed by 1/2 cup teriyaki glaze...zaar doesn't like "glaze" so it says sauce again instead and looks like I repeated myself.
Provided by Epi Curious
Categories Pork
Time 25m
Yield 4 , 4 serving(s)
Number Of Ingredients 10
Steps:
- In a large bowl, blend broth, bourbon, teriyaki sauce, teriyaki glaze, soy sauce, brown sugar, shallots and rosemary. (You will use half the mixture as marinade and half for sauce.) Marinate the pork tenderloin for at least 1 to 2 hours in half the marinade. After marinating, drain meat.
- In a large skillet over medium-high heat, add oil. Pan sear meat on both sides. Add reserved marinade and simmer for 5 to 6 minutes, or until meat is just cooked through.
Nutrition Facts : Calories 586.4, Fat 12.9, SaturatedFat 3.7, Cholesterol 112.3, Sodium 3248.4, Carbohydrate 56.2, Fiber 0.3, Sugar 47.3, Protein 41.3
DRUNK & DIRTY TENDERLOIN
Break out the smoker for this one. It's one of our favorites from Smoke & Spice. Prep time does not include time to sit in the marinade.
Provided by HeidiSue
Categories Meat
Time 3h
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Atleast 4 hours, and up to 12 hours, before you plan to barbecue, combine the marinade ingredients.
- Place the tenderloin in a plastic bag or shallow dish and pour marinade over the meat.
- Turn the meat occasionally if needed to saturate the surface with the marinade.
- Prepare the smoker for barbecuing, bringing the temperature to 200 - 220 degrees F.
- Remove the tenderloin from the refrigerator and drain the marinade, reserving it.
- Cover the tenderloin thoroughly with the black pepper first, then with the white pepper.
- Let the tenderloin sit for 30 minutes.
- Pour half the marinade into a saucepan and refrigerate it until the tenderloin is cooked.
- If you plan to baste the meat (optional), pour the other half of the marinade into another saucepan and stir in the oil and water.
- Bring this mop mixture to a boil over high heat and boil for several minutes.
- Keep the mop warm over low heat.
- In a heavy skillet, sear the meat quickly on all sides over high heat.
- Transfer the tenderloin to the smoker and cook for 1 1/2-2 hours, mopping (basting) with the mop mixture every 20 minutes in a wood-burning pit, or as appropriate for style of smoker.
- The meat is ready when the internal temperature reachs 140-145 degrees F.
- Be careful not to overcook since tenderloin is best rare to medium-rare.
- Bring the reserved portion of the marinade to a boil, and boil for several minutes, until the marinade is reduced by one-fourth.
- Slice the tenderloin and serve topped by spoonfuls of the sauce.
Nutrition Facts : Calories 574.1, Fat 36.7, SaturatedFat 11.8, Cholesterol 128.5, Sodium 2871.8, Carbohydrate 11.9, Fiber 1.1, Sugar 6.5, Protein 35.1
ASIAN PORK TENDERLOIN
This is a simple and flavorful recipe. For best results, marinate the pork at least 8 hours (overnight is best) and flip it after 4 hours. It's great with rice and Asian veggies like bok choy! Enjoy!
Provided by ONOLICIOUS10
Categories World Cuisine Recipes Asian
Time 8h45m
Yield 4
Number Of Ingredients 9
Steps:
- Pour into a medium bowl the soy sauce, sesame oil, and Worcestershire sauce. Then whisk in brown sugar, green onions, garlic, chile paste, and pepper. Place the tenderloin in a shallow dish. Pour sauce over tenderloin, turning the meat a few times to coat. Cover dish, and refrigerate at least 8 hours.
- Preheat oven to 450 degrees F (230 degrees C). Transfer pork with marinade into an aluminum foil-lined baking pan.
- Roast in a preheated oven 25 to 30 minutes. Remove, and let stand 5 to 10 minutes before carving.
Nutrition Facts : Calories 385.4 calories, Carbohydrate 15.7 g, Cholesterol 98.2 mg, Fat 19.8 g, Fiber 0.7 g, Protein 36.6 g, SaturatedFat 4.2 g, Sodium 921.6 mg, Sugar 9.3 g
ROBYN'S SMOTHERED BAKED PORK CHOPS
I serve this with mashed potatoes, a green vegetable, and buscuits. It's a good change from the normal fried pork chop.
Provided by Robyns Kitchen
Categories Pork
Time 1h15m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F.
- In a 9x13 glass baking dish, empty two cans of cream of mushroom soup. Add 1/2 cup of water and the Gravy Master. Stir.
- Place on top of gravy mixture the pork chops. They can be overlapped.
- Next, season meat with the Worcestershire sauce. Then season with the lemon pepper seasoning, seasoning salt, garlic powder, and parsley flakes. (Amounts can vary, depending on your liking.).
- Lastly, arrange the green peppers and onion over the meat. Cover with foil and bake for and hour or until done.
Nutrition Facts : Calories 396, Fat 24.9, SaturatedFat 8, Cholesterol 100, Sodium 759.8, Carbohydrate 9.8, Fiber 0.5, Sugar 2.8, Protein 32.1
Tips:
- Tenderize the pork: Pounding the pork tenderloin with a meat mallet or rolling pin helps break down the muscle fibers, making it more tender.
- Marinate the pork: Marinating the pork in the flavorful mixture of white wine, olive oil, garlic, and herbs enhances its taste and keeps it moist during cooking.
- Sear the pork: Searing the pork over high heat creates a delicious crust and locks in the juices.
- Cook the pork to the right temperature: Use a meat thermometer to ensure the pork is cooked to the desired internal temperature of 145°F for medium-rare or 160°F for medium.
- Let the pork rest: After cooking, let the pork rest for a few minutes before slicing. This allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful dish.
Conclusion:
Robyn's drunken pork tenderloin is a delectable main course that combines the savory flavors of white wine, garlic, and herbs with the tender texture of pork. By following the tips and instructions provided in this recipe, you can easily create this impressive dish that is sure to delight your taste buds and those of your dinner guests. Whether you're a seasoned cook or a beginner in the kitchen, this recipe is accessible and guarantees a satisfying culinary experience. So gather your ingredients, put on your apron, and embark on a delightful cooking adventure with Robyn's drunken pork tenderloin.
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