Bourbon Fire Pork Tenderloin©

Ingredients

  • Pork Tenderloin (approx. 17.6oz -500g)
  • 1 tablespoon Lemon Juice
  • ½ teaspoon Ground Black Pepper
  • 1 teaspoon Sea Salt
  • 3 tablespoons Light Soy Sauce
  • 2 tablespoons Worcestershire Sauce
  • 6 tablespoons Bourbon Whiskey
  • 3 tablespoons Light Brown Soft Sugar
  • 1 Onion (blitzed into paste)
  • 3 teaspoons Minced Garlic
  • 1 tablespoon Vegetable Oil
  • 2 Star Anise
  • 1.7oz-50g Tomato Ketchup
  • 2 tablespoons Dijon Mustard
  • 3 Red Chilies (blitzed

Method

  1. Place all of the ingredients (except the pork tenderloin) mixing bowl and combine
  2. Coat the tenderloin evenly in the sauce, cover with tin foil and pop into the fridge for 48 hours
  3. When ready to cook, pre-heat oven to 374˚F/190˚C regular oven or 338˚F /170˚C fan assisted oven
  4. Lightly scrape off the marinade from the pork and place the tenderloin onto a large oven tray
  5. Pop into the oven for 35 minutes
  6. Remove from the oven and allow to rest for 10 minutes
  7. Slice, serve and enjoy

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