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Recipes - Mountain Rock Canadian Whisky - Entrées |  |
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Rock Pork Tenderloin |  |
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| Ingredients: | ||||||
| 1/2 Cup | Mountain Rock Whisky | |||||
| 1/2 Cup | Light Soy Sauce | |||||
| 4 | Cloves of Garlic | |||||
| Baked Orange Roughy | 1/2 Cup | Brown Sugar - packed | ||||
| 1/2 Cup | Dijon mustard | |||||
| Pork Tenderloin with | dash | Pepper to taste | ||||
| Mustard Sauce | 1 tsp. | Ginger - Ground (1 tsp. minced fresh ginger) | ||||
| 4 tsp. | Worcestershire Sauce | |||||
| Rock Pork Tenderloin | 1/2 Cup | Vegetable Oil | ||||
| 1/2 tsp. | Hot sauce or to taste | |||||
| 2 | Pork Tenderloins (approx. 2 lbs each) | |||||
| Instructions: | ||||||
| Combine all the ingredients in a blender or food processor. Mix well until smooth. Place marinade in a large container or zip lock bag and add the 2 Pork Tenderloins. Marinade for 4 hours or overnight. Remove the Pork Tenderloins from the bag or container and keep the leftover marinade for basting during cooking. BBQ for about 15 to 25 minutes or until the pork has reached 165 degrees and there is no longer pink in the center. Baste occasionally while cooking with the left over marinade. Slice into 1/2 inch thick slices to serve. |
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| Serves 6 | ||||||
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