I could regale you with a long detailed history of Bourbon making from years long gone, but I will be kind and not torture you with all that. You can find that information available free anywhere on the internet though, just like you’ve found this Apple Bourbon Pork Tenderloin recipe. So I won’t save you from the leg work, and if you look it up yourself you’ll remember it forever. Then you, too will be able to share that valuable knowledge with others; to pass all that tribal knowledge down through the ages…
That’s not my job here, lol. Nor is it to go into the history of the type and varieties of apples used both in the dish or the jelly used. After all, who can really say the history of the apple itself. I know some select varieties of apples can be traced back to a specific region or area, but apples in general seem like they have always been in our history. Back to pictures from Ancient Egypt of apple inside of the tombs. So it predates that at the very least…
When Bourbon meets Apple..
The combination of the two… The magic in your mouth begins. I’ve documented my recipe for a very basic Roasted Pork Tenderloin – Apple Bourbon Style. My family loves it when I make this dish, and it seems to vanish rather quickly when it is sitting hot and fresh. Not a leftover in sight; I am sure your family will savor it just as much as mine!
My job IS, however, to share an outstanding opportunity with those of you who are interested in making some real money… You can check things out for yourselves here, NOW!
“His name was Wilbur…”
Now for the pig. Him I knew… His name was Wilbur and he was a good pig… A tasty pig… a pig you could sink your teeth into… once he reaches his required doneness of 165 degrees Fahrenheit, of course.
Now for something to soak your meat in…
I like to soak my meat overnight in the marinade to allow it to really penetrate deep into the tissue. Marinating overnight allows the flavor to really work its way in to make the meat flavorful all the way through until the last bite, not just that outside layer. This is best accomplished in a large gallon sized ziplock-style freezer bag. Work out any air inside of the bag as you seal it to save space.
For carb reference, the marinade has a combined carb count of 298 grams. That’s roughly 10 grams per 6oz. serving
*Please note, that this dish is made using an Instant Pot with the pressure cooker lid. In addition to a Skillet on high-heat/flame.*
In a large mixing bowl or blender, combine the following ingredients and mix well until all the dry powdered ingredients are blended and no clumps remain.
Ingredients:
- 4 Tbsp. Crushed Garlic
- 12 oz. Apple Jelly
- 1/2 Tsp. Crushed Red Pepper Flakes
- 1/4 Tsp. Chipotle Pepper Powder
- 1/4 Tsp. Cilantro Leaves (Dried)
- 1 Tbsp. Granulated Garlic
- 1 Tsp. Black Pepper
- 1 Tsp. Dijon Mustard
- 1/2 Cup Bragg’s Apple Cider Vinegar
- 1 Cup Light Brown Sugar (Loosely Packed)
- 1 Cup Apple – Jim Beam Bourbon
- 1 Tbsp. Corn Starch
- 1/2 Tbsp. Pink Himalayan Salt
- 1 Tbsp. Garlic Powder
- 1 Tbsp. Gravy Master
- 1 Tbsp. Tarragon Leaves (Dried)
- 3 Tbsp. Orange Blossom Honey
- 1/8 Tsp. Cayenne Pepper
- 4 lbs. of Pork Tenderloin
- 5 Apples of mixed varieties – diced with core removed – skins are ok to be left on
Steps for Pork Tenderloin Perfection
- Once your meat has had a thorough soaking and is ready to get all hot and steamy, place a large skillet (large enough to accommodate the tenderloins, even if you have to do one at a time…), on high heat, and allow the pan to get nice and hot. You can check to see if it’s ready by flicking a few drops of water into it to see if it steams away or not.
Sear in the flavor…
2. Once the skillet is hot, you can place your tenderloins directly into the pan. No need for oil, butter, or anything else at this point. You want to sear the outside layer of your tenderloin until it just begins to get firm and a crust begins to form. Flip and rotate your meat to ensure each side is given plenty of time, as the idea is to sear in all of that flavor that you worked so hard to develop. After you have finished searing off your loins, pour the remaining marinade into your Instant-Pot.
The pork tenderloins are ready to be “Roasted”
3. After they’ve been seared well, place the tenderloins back into the marinade in the Instant-Pot, and cover with the diced apples. Then, cover with your pressure cooker lid and set on the Slow Cooker – High Setting for 2.5 hours. After the 2.5 hours has passed, turn off the Instant-pot and turn it back on to Pressure Cooker – High setting for 30 minutes. Allow to stand for 10 minutes on keep warm after pressure cooking time has elapsed.
4. Make sure to stand clear of the steam vent as you press and hold the release valve, allowing any remaining pressure to escape prior top opening the lid. Remember safety first! Well… okay, step 4 still ain’t bad… You’re okay, right?!
5. Carefully remove your pork from the sauce and place into a large mixing bowl. Turn your Instant-Pot back on to Saute – High to reduce the remaining sauce while you’re shredding the pork.
Reduce and Recombine
6. Shred the pork well. As your sauce reduces, it will thicken. If you need to, you can help this process along after it has reached a boil by adding in some cornstarch slurry. Be sure to allow enough time for thickening agent to work its magic before removing heat.
7. Once sauce has stopped boiling, ladle it over your now pulled pork tenderloin until your desired “sauciness” has been achieved. ENJOY!
Response Magic