Hair of the Dog

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All photos by Ray Hydrick (whether I wanted them or not)

Happy New Year from Kitchen Mischief! We are back from the holidays and ready to start cooking. Like many of you, Josh and I spent the holidays enjoying our friends, family and whole lot of food…and drink. Yes, the drink, so good going down and so bad the next morning. An unknown author once said that “a hangover is the wrath of grapes” but in my case it was the wrath of corn, rye, barley mash from Jack Daniels – Gentlemen Jack to be precise. They say drink the “hair of the dog that bit you” to cure your hangover, but seriously, one more drink and my liver will break out of my body, grab his little hobo pack, and find someone who loves him. So to keep my liver from divorcing me, I decided to use Mr. Daniels another way…to glaze my pork tenderloin and what a great job he did.

So you heard of a pork loin, right? That massive piece of meat they cut boneless pork chop from. Well, the pork tenderloin is the smaller, more tender version of that piece. Usually one pack has two of these little babies concealed inside. The beauty of this piece of meat is that it cooks rather quickly and is very tender. The bad thing is that it can overcook so quickly that within a few minutes this lovely piece of pork goes from yummy to the texture of a caveman’s club…sorry, caveperson’s club (don’t want any nasty emails). To keep it tender, we will sear the outside and then finish it off in the oven while slathering it with a tasty glaze. If you don’t have an oven safe saute´pan, do what I do and use a cast-iron skillet.

Let me make a short statement:  We have cooked several dishes on this site using a cast-iron skillet. Why? Because they rock. Plus, they cost $24 at the local grocery store, hardware store or Wal-mart…and they are pre-seasoned (non-stick)! Go get one! Now let’s get cooking.

Jack Daniels Glazed Pork Tenderloin
1 package Pork tenderloin (usually 1.5 to 3 lbs.)
Kosher salt and fresh cracked pepper

Glaze
4 tablespoons Jack Daniels or any good whiskey/bourbon
2 tablespoons Dijon mustard
2 tablespoons brown sugar
1 clove garlic, grated, pressed or finely chopped
1/4 teaspoon ground ginger, fresh if possible
1/2 teaspoon garam masala (look in the spice isle)
1/2 teaspoon of both Kosher Salt and Pepper

Go ahead and pre-heat your oven to 375 degrees.  To make the glaze, combine all the glaze ingredients in a small bowl and whisk to combine.

This should be a picture of the glaze but apparently my photographer was busy. Say Hi Tucker!

As you can see, there are two pork tenderloins in the pack. You can use one or both. I used both and made sandwiches the next day…yum. You have a choice here, to remove the silver skin or to leave it. The silver skin is part of the tendon that will not disappear with cooking. It can be a little tough and a little chewy, so the choice is yours. If you decide to remove it, use a sharp knife. Carefully cut directly under the silver skin, making a little hole your finger fit into (gross, I know). Using the knife cut, away from your fingers, right up under the sliver skin. You may need to angle the blade up to achieve this. It will not be pretty but it will be worth it.

Yes, it is gross. Take a deep breath and just do it.

Sprinkle both sides of the tenderloin with salt and pepper.

Pre-heat you oven safe skillet on high heat. Spray with cooking spray or a little bit of olive oil. When the oil shimmers, add the pork tender loins. Sear on each side for 2-3 minutes or until brown.

Browned on each side

Place in the pre-heated oven for 5 minutes. Remove and liberally glaze each loin with the prepared glaze. Put back in the oven for 5 minutes. Pull the loin back out, turn the loin with yours tongs and glaze the other side. Put back in the oven for 5 minutes. Pull back out and glaze. Put back in for 5 minutes. Pull back out and glaze. Put in the oven for the last 5 minutes. (needless to say you will need to stay in the kitchen during this cooking process)

Glazing the pork

Remove the pork from the oven and place on a plate or tray. Cover with aluminum foil and let them rest for 8-10 minutes. After their little rest, cut at angle and serve with your favorite sides, like rice and steamed broccoli.

Sliced at an angle

Bored During the Rest Time?
Ray hates broccoli. I have to add major flavor to get the boy to eat this veggie, so I steam my broccoli (soft but with a crunch) and then I add it to the pan where the pork once was. All that glaze and pork flavor dresses the broccoli and adds tons of flavor. Add a splash of lemon juice to finish it off. During that 8-10 minutes rest time, rather than sit and watch paint dry, add a little something-something to that boring broccoli.

Well, hopefully I have given you something that is easy to cook and provided another way to use that whiskey. Once the liver killer is now the pork hero.  I love happy endings.  😉

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3 Responses to “Hair of the Dog”

  1. Jamie Says:

    This sounds great. There is a bottle of Jack in the cabinet that never gets used. Now I have am excuse to pour it!

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