Tag Archives: bourbon

Bourbon Pecan Pork Tenderloin

This pork tenderloin recipe will be the show stopping centerpiece at your next dinner and honestly, it doesn’t take too much effort!  I gave it a bit of Southern flair, with the addition of pecans and bourbon, and I’m sure I made all the lower states proud!  Your taste buds with have texture, flavor and nuttiness from the spiced pecan crust and the sauce brightens the entire dish with tang and color!

Please feel free to try this out for Easter or even a Mother’s Day brunch or dinner.  The flavors are also great on chicken, ham or pork chops!  You really can’t go wrong. xoxo

*If concerned about the sauce, alcohol does cook way down annnddd even my 6 year old asked for “more gravy”; it’s not too strong! 🙂

*I bought chopped pecans and then added them to a large Ziploc bag and gently “smashed” them with a heavy bottomed pan.  You can also use a food processor, just be careful not to pulse too much, or you’ll have yourself a paste similar to peanut butter and zero texture ;).

*All ovens heat a bit differently, so please check the internal temp to ensure it is cooked to your liking.

The Starting Lineup

Pecan Pork Tenderloin

  • 1 lb pork tenderloin, any silver skin removed
  • 3 Tbsp Dijon mustard
  • 1 cup Pecan, almost ground
  • 1 tsp thyme
  • 1/2 tsp cayenne pepper
  • kosher salt & pepper, to taste

Bourbon Dijon Sauce “Gravy”

  • 3/4 cup chicken broth
  • 3 Tbsp bourbon 
  • 1 Tbsp cornstarch
  • 2 Tbsp dark brown sugar
  • 1 Tbsp Worcestershire sauce
  • 2 tsp soy sauce, low sodium
  • 1/4 cup Dijon mustard
  • 3 Tbsp butter, cubed
  • Pinch of kosher salt

Preheat your oven to 350 degrees and line a baking sheet/dish with foil and spray with non-stick.

In a small bowl, combine the crushed pecans, thyme, cayenne, salt and pepper.  Liberally rub the 3 tablespoons of Dijon mustard all over the outside of the pork and then coat the tenderloin with the seasoned pecans, as it will stick to the mustard.  Pack it on there!

Transfer to the preheated oven and bake for 50-60 minutes, uncovered, or until a meat thermometer registers at least 140 degrees.  **Though we prefer no pink in ours and I register about 155 degrees for an all white, no pink center.  Remove from oven, tent with foil and allow to rest for 5 minutes.

While the pork is resting, in a small saucepan, combine the chicken broth, bourbon and cornstarch.  Whisk and bring to a boil.  Reduce to medium-low heat and whisk in the dark brown sugar, Worcestershire, soy sauce, Dijon mustard, pinch of salt and the butter until smooth and coats the back of a spoon.

Serve the sliced Pecan Pork Tenderloin over warm, buttery mashed potatoes and a hefty drizzle of the slightly sweet and tangy Bourbon Dijon Sauce over top, enjoy!

PecanPork

 

Grilled Meatloaf Sandwich with a Bourbon Bacon Jam

Ok, I made this treat of a dinner tonight just for myself.  Yes, I made an entire 2 lb+ meatloaf and a jar of bacon jam for MY dinner.  Do you want to know why??  Because quite frankly it’s delicious and it only gets better after the next day or two, especially that Bourbon Bacon Jam!!  Which is why it’s a great “leftovers” type of meal!

Let’s say you made the traditional meatloaf and mashed potatoes for dinner one night and you’re not wanting the same darn thing the next..Well, simply add the Bacon Jam and garnishes to a meatloaf sandwich and you’ve taken repurposing to an entire new level!
*This jam is good off a plain spoon, but spread it on a warm slice of toast or English muffin topped off with a fried egg.  Now THATS a rave worthy breakfast!

The Starting Lineup

Bourbon Bacon Jam

  • 1 pckg (12-16oz) bacon, chopped
  • 1 large sweet onion, chopped
  • 3 cloves garlic, minced
  • 1 chipotle in adobo, diced, plus 1 tbsp sauce
  • 1/4 dark brown sugar
  • 1/4 apple cider vinegar
  • 4oz Bourbon (2 shots, optional)
  • 2 tsp smoked paprika
  • 1/2 tsp Cumin
  • Pinch of kosher salt & ground pepper

Meatloaf

  • 2lbs ground (I do 1/2 ground beef & 1/2 ground pork)
  • 1 green bell pepper, chopped
  • 1 small white onion, diced
  • 1 chipotle in adobo, diced
  • 1/2-1 whole jalapeño, seeded & finely diced
  • 2 eggs, beaten
  • 1 cup Panko bread crumbs
  • 1/2 cup milk….*soak the above Panko^^ in the milk
  • 1 packet low-sodium meatloaf seasoning packet (or seasoning blend of choice)
  • Hefty pinch or two of kosher salt & pepper for the top of the meatloaf

Garnish

  • Hearty/crusty white bread slices
  • Mayonaisse
  • Thick sliced ripe tomatoes, seasoned with kosher salt & pepper
  • Havarti cheese slices (or another great melty cheese)  

As I stated earlier, this can all be made ahead of time or at seperate times if using as a “leftover” meatloaf meal…but let’s pretend that you’re doing what I did…let us start from the beginning!

Bourbon Bacon Jam time my friends!  Start by chopping, dicing and mincing the bacon, sweet onion & garlic.  In a large sauce pan (*if not nonstick, add a tbsp of EVOO), cook your chopped bacon until slightly crisp.  Transfer the bacon to a paper towel lined dish and set aside. 

   

In that same pan with the reserved bacon grease, add in the chopped onions and cook down for about 10-15 minutes.  Add the minced garlic to the onions and continue to cook for another few minutes.

Now to the onion-garlic mix, add in all of the remaining ingredients (diced chipotle pepper & sauce, dark brown sugar, apple cider vinegar, bourbon, smoked paprika, cumin, salt & pepper and the cooked bacon) and stir to combine.  Bring to a low boil and then down to a simmer.  Let stand uncovered and do its thing while stirring occasionally.  *I like to leave it on the stove top on low for a good 2-3 hours and carefully drain the liquid from the pot about once an hour.  It’ll really thicken up!  Once done you can either transfer to a food processor to thin or leave as is.  I, myself, prefer it chunky for texture and leave it as is.  Keep in a mason jar or Tupperware container in your refridgerator, it’ll be gone FAST! 


 
 So while that Bourbon Bacon Jam is rendering away, we’ll begin the meatloaf.  Now this is a basic meatloaf recipe, and if you have a personal favorite then please feel free to use it!

*Ok, ok..I can hear you now.  “Carly, why does there have to be chipotles/jalapeño in the meatloaf??”  1.Because  2. Why not?  3. My 2 & 4 year old boys eat it and have no idea, it’s NOT really spicy 4. You need to finish off that can of Chipotles anyway and 5.  Your combining it with a SWEET bacon jam. You NEED the contrasting flavors.  It’s the little things that make food great!

Now back to the task at hand.  Meatloaf.  Preheat your oven to 350 degrees and get whatever pan you use to cook your meatloaf in out and greased if not non-stick.

In a large bowl, combine ALL of the meatloaf ingredients together and gently mix with your hands.  Transfer the mix to your baking pan and again, gently, pack into meatloaf shape.  Crack some more black pepper and salt over top and place into the preheated oven for about 1 hour, uncovered.  

   Remember, while the meatloaf is baking your Bourbon Bacon Jam is still rendering away and smelling devine!  I dare you to tell me your haven’t inhaled a few spoonfuls already….

Now that the meatloaf has finished cooking, it’s assembly time!  Have 1-2 saute pans heating on the stove top.  

In one pan, lay thick slices of meatloaf down and slightly cook each side, as to create a bit of a ‘crust’. 

 Lightly coat each slice of bread (on both sides) with a thin spread of mayonaisse.  Then add a good helping of the warm Bourbon Bacon Jam to one slice. 

Transfer the mayo’ed slice to your second hot pan, top with the Caramelized meatloaf slices, tomatoes seasoned with a pinch of kosher salt & pepper, cheese slices and top it off with the second slice of bacon jam coated bread.  Cook each side for about 2 minutes, till cheese has melted and the bread is golden brown in color. 

   
Cut on the bias and serve warm, enjoy!  

Bourbon Pumpkin Pie

Have you ever had homemade pumpkin pie?  No, I don’t mean the slice that you bought at Marie Callendars restaurant and brought home to eat.  I mean a pie that you whisked and creamed and baked in your own oven!  

Now I’m not saying you’re hand scraping and roasting the baking pumpkins from your glorious garden, there may even be a can or two of pumpkin purée, but this is the real deal!  It’s light, creamy and not overly sweet.  Once it’s time for dessert, just add some homemade whipped cream and marvel in all of the “mmms, yumms, oohs & ahhs” you’re about to receive!  This one will make a believer out your most finicky pumpkin pie eater, which used to be me. 😉 

The Starting Lineup

  • 1 pie crust (home made or store bought)
  • 1 cup heavy cream
  • 1 cup whole milk
  • 3 large eggs, plus 2 egg yolks
  • 4oz bourbon
  • 1 tsp vanilla extract
  • 1 (15oz) can of pumpkin purée (NOT pumpkin pie filling)
  • 1 cup candied yams, drained from can
  • 3/4 cup granulated sugar
  • 1/4 cup real maple syrup
  • 1/4 ground ginger
  • 1/2 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1 tsp salt  

Now I do prefer to make my own buttery pie crust and with this recipe I always parbake my crust so that it has some texture to the bottom and doesn’t get soggy.  That is a personal preference though..some people love the softer bottomed crust. 

 Preheat the oven to 425 degrees and place a rimmed foil-covered baking sheet to heat up as well.

….To begin the filling!  In a medium bowl, whisk together the cream, milk, eggs & yolks, bourbon and vanilla extract.  Set aside. 

   In a large heavy-bottomed saucepan, combine the pumpkin purée, candied yams, sugar, maple syrup, ginger, cinnamon, nutmeg and salt.  Bring to a simmer and mash and stir the mixture together continuously until thickened.  This will be nice and glossy after about 10-12 minutes of doing so. 

   Remove the purée from the heat and slowly whisk in the cream mixture (slowly so the eggs do not scramble in the hot purée). 

   Next, strain this mixture through a fine mesh strainer over a large bowl while pressing down the remaining chunks with a rubber spatula.  Once it’s all sieved through, re-whisk. 

       Pour this yummy, custard’y mixture into your prepared pie pan/crust.  Give a little jiggle to evenly distribute and place the pan directly onto the preheated baking sheet into the oven. 

Allow to bake at 425 degrees for 10 minutes *I like to cover my crust in either the beginning or end to reduce over browning.  Reduce the heat to 350 degrees and continue to bake for another 30-35, or until the pie is set and jiggles only slightly.  *It will continue to cook and set once removed from the oven.  Allow to cool completely before serving or refrigerated.  *Keep in the refridgerator overnight if serving the next day. 

   Enjoy!!

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