Thursday, June 17, 2010

hOTT off the grill: Bourbon Tenderloins

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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 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'!


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7 comments:

Barbara said...

I am very interested in this kohlrabi that you speak of...I am going to be on the look out for it at the farmer's market!

JoJo said...

Looks great! Very cool Bourbon facts, who knew.

Janel said...

Hopping over from New Friend Friday! Thanks for sharing this! Especially the part about Kohlrabi - I'm on a new diet and it was listed and I had NO IDEA what it was! I might have to try it now.

Jane said...

Hey! My aunt just posted abt kohlrabi this week on her blog, too! http://dogsandcountry.blogspot.com/2010/06/kohlrabi-for-kohlrabi-soup.html

LambAround said...

Tenderloin...with bourbon?? This sounds like my kind of recipe! If only I'd read this sooner. Now I have to wait until next weekend to try this!

LambAround’s latest post: A Flower Delivery MYSTERY

Erin Wallace said...

I am here for MGM, following you now - hope to see you at Dropped Stitches!

xo Erin

Family Balance Sheet said...

That Bourbon tour sounds like fun. I took a wine tour once thru Oregon's wine country and had a blast.

Thanks for add my Summer Grill badge. I appreciate the support.

Can I ask how you added the printable recipe card in this post? What a great idea and a nice option for your readers.

Thanks ~ Kristia