Pork Tenderloin Marinade

Pork Tenderloin Marinade
1/4 C. olive oil
3 T. soy sauce
1 T. Worcestershire sauce
1 t. ginger (I’ve used both fresh and powdered)
3-4 cloves crushed garlic
1/4 C. brown sugar
3 T. Dijon mustard
1/4 C. Jack Daniels

Combine all ingredients in a bowl and mix well.  Then pour into a ziplock bag or a tupperware or whatever, and marinate over night or at least 8 hours for the “full” flavor.  Then grill on a medium/high heat for about 35-40 mins….turning frequently to avoid burning.  Let rest for 5 mins before slicing and then, VOILA….it will melt in your mouth!!!!

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Grilled Peach-Mustard Pork Chops

Peach-Mustard Pork Chops

Ingredients

• 4 (1 1/2-inch thick) pork chops
• Safflower or corn oil, for brushing
• Kosher salt
• Freshly ground black pepper

Directions

Peach-Mustard BBQ Sauce, recipe follows

Prepare an outdoor grill with a high heat for both direct and indirect grilling. Position a drip pan under the grate on the cooler side of the grill.

Brush the pork chops on both sides with oil and season with salt and black pepper to taste. Set aside for 15 minutes.

Grill the chops over the heat until brown on both sides, about 4 minutes per side. Move them to the cool side of the grill and brush with some of the Peach-Mustard BBQ Sauce. Cook the chops, covered, turning and basting with sauce every 5 minutes, until an instant-read thermometer inserted crosswise into the chops registers 140 degrees F, about 15 minutes more. Let rest for 10 minutes.

To serve: Drizzle the chops with more sauce and serve.

Peach-Mustard BBQ Sauce

3 tablespoons unsalted butter

2 tablespoons minced onion

2 cloves garlic, minced

3 tablespoons cider vinegar

1/2 cup whole-grain mustard

1/4 cup Dijon mustard

3/4 cup peach jam or preserves

1 tablespoon bourbon

1/2 teaspoon kosher salt

Melt the butter in a saucepan over medium heat. Add the onion and garlic and cook until translucent, about 3 minutes. Add the vinegar and boil until almost completely reduced and the mixture looks like wet sand, about 4 minutes. Whisk in both mustards and the jam or preserves. Simmer, whisking, until jam melts, about 1 minute. Remove the pan from the heat and stir in the bourbon and salt.

Cook’s Note: The bourbon is stirred in at the end–uncooked–to give a genuine jolt to the sauce. This Southern blend goes great with pork but is also a good finisher for chicken, duck, or veal.

Yield: about 1 1/4 cups

Adapted From Food Network Kitchens Get Grilling, Meredith, 2005