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It's Bobby here, and I am bringing you a great recipe.
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Sort of a blast from the past.
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This is a Dean brothers recipe, from one of our books,
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a few years back and something that I really like.
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I'm a big fan of proteins,
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and pork tenderloin is one of my favorites.
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Cooks fast, and you know, it's just a piece of cake.
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So, we'll start with...
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Before I get my hands dirty,
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we'll go ahead and start with our,
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what we've got to whisk together here.
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I've got some maple syrup.
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So you know it's gonna be good.
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And what goes with maple syrup?
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Oh, I don't know, how about some good old Tennessee whiskey.
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And a little bit of mustard powder.
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And we will give this a little whisk.
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So to our tenderloin.
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We've got about two and a half pounds of tenderloin here.
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It looks really, really nice. Nothing fancy.
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We're just gonna season it
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with a little bit of salt and pepper.
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Let's go ahead and put it in our pan here
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and we'll season it over here.
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Beautiful. I love tendered one.
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You gotta watch 'em though,
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'cos there's not a lot of fat here
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and these things will dry out on you.
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So, we're gonna, what we're gonna do is
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we're gonna put it into a 400 degree oven.
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I've already got it preheating,
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and we're gonna put our wet mix,
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our maple syrup and Tennessee whiskey mix on top of it.
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We'll pop it into our 400 degree oven,
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and in probably about 20 minutes I'll check it,
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'cos we wanna baste it anyway.
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Good old Turkey baster.
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We're gonna start basting it in about 20 minutes.
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I'm gonna keep a good tight eye on it
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and make sure that it doesn't dry out.
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Okay. 'Cos, as you can see,
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there's just not a lot of fat on a tenderloin.
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Just get a good coating of salt and pepper on there.
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So let's take a brush here,
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and brush on or a whispy, whiskey and maple syrup mixture,
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with the mustard powder in it.
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It's a great combination for pork tenderloin.
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This is the time of year too.
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We got good baseball and football games,
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and all sorts of stuff going on television.
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This is a great time of year to be doing your tenderloins,
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your steaks, your chops.
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Something about fall makes me wanna,
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wanna cook a lot of big proteins.
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I've been doing a lot of elk lately,
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and I've been doing some bison, which I really like a lot.
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If you've never had elk, elk steaks are terrific.
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Bison steaks also are terrific.
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And I even have been getting into, I'm not a big hunter.
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Don't really like to hunt.
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I did when I was younger,
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but I've gotten into eating some axis deer.
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I found a place in Hawaii where you can order axis deer.
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And, my gosh, is that good too?
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Alright. I'm just gonna pour the last little bit of that
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Tennessee whiskey and maple syrup glaze on here
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and into a 400 degree oven.
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And in about 20 minutes, we'll start to baste it.
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So, let's go ahead and pop this in the oven now.
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Okay. Our tenderloin is out of the oven.
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We cook this on 350, for about 40 minutes,
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and they look wonderful.
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And I just took a temperature. 160 degrees right now.
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They've been outta the oven for about five or 10 minutes.
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So they were probably 165 on the nose.
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Let's see. This looks and smells so good.
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You can actually smell that bourbon,
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and the maple gave it a nice little glaze.
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It just looks so good.
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So however you chose to eat this.
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You could put it on a sandwich
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or you could make some rice.
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- [Woman] Don't forget to tell them.
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I doubled, I ended up doubling the marinade recipe.
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By the way, that was a very little amount of liquid
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that we had in there.
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There was not nearly enough to baste.
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So we ended up doubling the amount of liquid that we used.
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Look at that. Gorgeous, gorgeous pork tenderloin.
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Pork tenderloin is ready.
