Thursday, June 17, 2010
hOTT off the grill: Bourbon Tenderloins
This week we grilled Bourbon Tenderloins from a Marinade that I mixed up for dinner. As usual, I make the marinade in the morning before I leave for work so it has all day to sit and then when I get home from work, all I have to do is throw the meat on the grill and discard the marinade. I also grilled Kohlrabi, which is a vegetable that grows in our garden, and pictured below. (I've noticed a lot of people aren't as familiar with Kohlrabi so that's why I took a picture of it.)
Before I get to the recipe I wanted to share with you about a trip Ott, E and I took last fall when we toured the Bourbon Trail in Kentucky. This trail consists of 7 distilleries which provide tours and tastings of the Bourbon making process. One of the reasons Ott, E and I enjoyed this trip was learning more about the agricultural component of the distilling/fermentation process. Every one of those distilleries will tell you that they buy the corn for their mash from farmers in Kentucky and Indiana. The mash can consist of other grains such as wheat, rye and barley and this can vary by recipe. The grains are milled and cooked until they release starch that is then fermented. After that process is complete the liquid is drained from grains and goes through the distilling process before being placed into oak barrels where it will mature for at least 2 years before it is bottled. Below is a picture of Ott, E at Markers Mark dipping his bottle of bourbon into their signature red wax.
Now that I shared all that information with you about Bourbon, I can get on to telling you how I made this marinade. Here is another one of my handy recipe cards for you to click on and print out so you can make this tasty dish for yourself.
As for preparing the kohlrabi: I take a vegetable peeler and remove the skin. Then chop it up into little chunks, sprinkle with EVOO (Extra Virgin Olive Oil) and a dash of salt and pepper. I then place it in my grill basket (although you could use aluminum foil) and place it all the grill right next to the tenderloins. This way I can fix my meal on the patio and don't have to run back and forth between the grill and kitchen. Overall, this marinade gives the pork a really great flavor. Bon Appetite'!