Comments on: Happy National Macadamia Nut Day! http://www.bfeedme.com/happy-national-macadamia-nut-day/ make wise food choices Thu, 20 Nov 2008 14:52:23 +0000 http://wordpress.org/?v=2.7-almost-beta hourly 1 By: steve cole http://www.bfeedme.com/happy-national-macadamia-nut-day/#comment-16455 steve cole Sun, 16 Sep 2007 20:43:50 +0000 http://www.bfeedme.com/happy-national-macadamia-nut-day/#comment-16455 Did you know that September is National Bourbon Heritage Month? Congress just passed it this year! Have you thought about doing a bourbon recipie as a post to celebrate? I'll supply you with a bourbon pork tenderloin recipe i have....but if you want any others I'd be happy to share. Let me know if any of these sound interesting. All of them are bourbon inspired. After-the-game Stew, Bourbon Blue Cheese Dip, Spicy Pecans, Bourbon Chicken. Hope you're having a great weekend! Steve Bourbon Pork Tenderloin 1 Cup Confectioner’s Sugar 2 Tablespoons Bourbon 1 Teaspoon Water 1 Teaspoon Vanilla Extract 1.5 to 2 pounds pork tenderloin (2 tenderloins) 1/4 teaspoon black pepper 1/2 teaspoon salt Preperation In a medium bowl, combine sugar, bourbon, water and vanilla. Mix well, set aside. Season tenderloins with salt and pepper. Place on grill and brush sugar mixture over tenderloins. Continue spreading sauce over tenderloins as they cook. Cut into 1/4 inch thick slices and serve with sauce. Serves 4 to 5. Bourbon Suggestion: Jim Beam Did you know that September is National Bourbon Heritage Month? Congress just passed it this year! Have you thought about doing a bourbon recipie as a post to celebrate? I’ll supply you with a bourbon pork tenderloin recipe i have….but if you want any others I’d be happy to share. Let me know if any of these sound interesting. All of them are bourbon inspired. After-the-game Stew, Bourbon Blue Cheese Dip, Spicy Pecans, Bourbon Chicken. Hope you’re having a great weekend! Steve

Bourbon Pork Tenderloin
1 Cup Confectioner’s Sugar
2 Tablespoons Bourbon
1 Teaspoon Water
1 Teaspoon Vanilla Extract
1.5 to 2 pounds pork tenderloin (2 tenderloins)
1/4 teaspoon black pepper
1/2 teaspoon salt

Preperation
In a medium bowl, combine sugar, bourbon, water and vanilla. Mix well, set aside. Season tenderloins with salt and pepper. Place on grill and brush sugar mixture over tenderloins. Continue spreading sauce over tenderloins as they cook. Cut into 1/4 inch thick slices and serve with sauce. Serves 4 to 5.

Bourbon Suggestion: Jim Beam

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