Maple-Bourbon Pork Tenderloin Skewers with Pecan-Mint Pesto

Posted by Chef Richard Sweeney in Recipes Dec 22nd, 2009 | no responses

Marinade (for 2 tenderloins):

  • 1/2 cup Maple Syrup (grade A or B)
  • 1/2 cup Bourbon
  • 1 tsp. garlic powder
  • 1/2 tsp.cayenne
  • 1/2 tsp. ground ginger
  • 1 tsp blackpepper
  • 2 tsp kosher salt

2 Pork Tenderloins

Glaze:

  • used marinade (boiled)
  • 1/4 cup butter
  • 3/4 cup brown sugar
  1. Clean pork tenderloin of silverskin and any excess fat.  Slice each tenderloin into individual-sized pieces (about 8-10 per tenderloin)
  2. In a mixing bowl, whisk together marinade ingredients.  Mix cut pork well with marinade.  Cover with plastic and marinate at least 30 minutes, up to 4 hours.
  3. Drain off marinade and reserve pork.  Transfer marinade to a saucepan and bring to a boil.  Then reduce heat and add butter and brown sugar.  Stir to dissolve and then simmer 5 minutes.
  4. Pre-heat grill on high. Skewer pork (soak skewers in water for 20-30 minutes before using) and then place each skewer on the grill.  Cook 2-3 minutes, then turn over.  Brush with glaze, cook 2 minutes, then turn over again.  Brush other side with glaze and cook 1 minute, then turn and cook 1 minute more.  Serve with more glaze brushed on, and pecan-mint pesto.

Pecan-Mint Pesto:

  • 2 bunches Mint Leaves
  • 1/2 cup chopped toasted Pecans
  • 4 cloves Garlic, roughly chopped
  • 1/4 cup Olive Oil, extra virgin
  • 2 Tbsp. fresh Lemon Juice
  • Grated Parmesan Cheese (optional)
  • Salt & Pepper, to taste
  1. In a food processor, combine mint, pecans, garlic, and lemon juice.  Process, being sure to scrape down sides of the bowl, until uniformly sized.
  2. Stream in oil while processor is still running, then transfer to a bowl.
  3. Mix in parmesan cheese (optional), and season with salt & pepper, to taste.


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