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I cooked this Friday night for a party of 15 and I thought I would share this recipe. I multiplied the recipe by 4 so I could feed 15 people. I slow smoked this for about 5 hours then grilled it on a hot grill for about 15 miutes to sear in the juice.

With summer fast upon us I thought I would share a recipe that can start the grilling/smoking season off with a bang.

"The marinade lends a faint sweetness that caramelizes on the grill, and the pork is delicious hot or served at room temperature. We like it as part of a Southern buffet with abundance plum chutney, bean salad, and/or sweet potato salad.

Servings: 6 to 8 as part of a buffet; serves 4 generously as an entree

2 pounds fresh pork tenderloin, trimmed
1/4 cup bourbon
2 tablespoons molasses
1 tablespoon crushed red pepper flakes
4 cloves garlic, crushed
2 bay leaves, crushed
10 sprigs fresh thyme, coarsely chopped
6 sprigs fresh sage, coarsely chopped
3/4 cup olive or peanut oil

Combine the bourbon and molasses. Add the remaining ingredients and roll the pork in this marinade. Refrigerate 8 hours, or overnight, turning occasionally.
Remove the pork from the marinade, season with salt, and smoke over hickory, cherry, or applewood, basting with the marinade, for 15 to 20 minutes. The pork may then continue to cook on a smoker, be finished on a grill, or be roasted in a 350 degree oven until it reaches an internal temperature of 145 to 150 degrees. Remove from heat and rest the tenderloin for 10 minutes before slicing. This can be made ahead and refrigerated; bring to room temperature before serving."
I was kinda proud how this turned out - Veal Chop Orloff. Wasn't going to take on real Veal Orloff (like a 2 day job) but had a chop left over with some leftover mushroom asparagus saute. So, I seared off the chop, put the leftover 'shrooms on top (hasty substitution for a duxelles) and made a 5 minute mornay using boars head swiss for the cheese. Chop went into a gratinee pan, top with 'shrooms and then sauce and into the oven then broiler to finish.

Then wife whined about potatoes, so some quick pommes lyonnaise. Boiled off some potatoes, peeled and sliced them and pan fried with onions.

Served with salad.

Total of MAYBE 30 minutes time working, excluding boiling the 'tats. Hadn't really planned on cooking, so had a Catena malbec with. Too fruity for the veal, but nice wine for $17
Originally posted by Board-O:
Originally posted by grunhauser:
What's the problem, chief? Dont' tell me I should have steamed them. Big Grin

You might as well have! Big Grin

I looked for pics of these guys, but I must have deleted it. I use non-stick grill pan on the stove and get fantastic results. The breasts are marinated for 24 hours in shallot, parsley, salt, pepper, garlic, red wine first.

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