It’s almost Labor Day, so I have gathered some of my favorite blogger friends and am hosting a summer barbecue to send the season out in style! As the hostess this month, I chose this marvelous Whiskey Marinated Pork Tenderloin as our entree for August’s virtual progressive dinner. Just you wait till you see all the other stellar recipes we’re sharing today; you’ll want to replicate this meal for your own holiday party.
Sweet, salty with a bit of spice from fresh ginger, garlic and Dijon mustard, this marinade paired perfectly with pork. Definitely allow time to marinate your meat overnight so that the flavor has an opportunity to permeate the tenderloins. It’s simple chemistry. By osmosis, the higher sugar and sodium content in the brine work their way into the pork. This recipe is perfect for entertaining, since all the prep work is done the night before. So while appetizers are being noshed and cocktails sipped, toss your meat on the grill. In about 30 minutes, your entree is ready to carve. Be sure to allot about 10 minutes for the all important resting time, so the juices can redistribute and your finished product will be tender and moist.
The Summer Barbecue Line Up
- That Skinny Chick Can Bake – Whiskey Marinated Pork Tenderloin
- Sunchowder’s Emporia – Grilled Tequila Lime Shrimp Skewers
- Stetted – Pimiento Cheese Jalapeño Poppers
- Barbara Bakes – Cheesy Garlic Bread
- Healthy. Delicious.– Grilled Vegetable Panzanella
- Pastry Chef Online – Grilled Vegetable Gazpacho
- Never Enough Thyme – Curried Corn
- The Heritage Cook – Amped up BBQ Beans
- SpiceRoots – Grilled Rosemary Potatoes
- Miss in the Kitchen – Summer Fruit Spritzers
- Creative Culinary – Peach Melba Pavlova with Caramel Sauce
- Life’s a Feast – Rum Roasted Plum Mousse
Welcome to another edition of Progressive Eats, our virtual version of a progressive dinner party. If you’re unfamiliar with the concept, a progressive dinner involves going from house to house, enjoying a different course at each location. With Progressive Eats, a theme is chosen each month, members share recipes suitable for a delicious meal or party, and you can hop from blog to blog to check them out.
We have a core group of 12 bloggers, but we will always need substitutes and if there is enough interest would consider additional groups. To see our upcoming themes and how you can participate, please check out the schedule at Creative Culinary or contact Barb for more information.
This month’s theme is Summer Barbecue hosted by Liz of That Skinny Chick Can Bake. You’ll love all the summertime recipes that will be perfect for your next cookout or Labor Day gathering.
- 2 trimmed pork tenderloins
- ¼ cup olive oil
- 3 tablespoons soy sauce
- 1 tablespoon Worcestershire sauce
- 1 tablespoon finely minced or grated fresh ginger
- 3-4 cloves crushed garlic
- ¼ cup brown sugar
- 3 tablespoons Dijon mustard
- ¼ cup whiskey
- Combine all ingredients. Pour into a ziplock bag and add pork tenderloins. and marinate pork. Marinate at least 6-8 hours or overnight. Grill until internal temperature is about 150º. Cover with foil and let rest before carving (internal temperature will rise to 160º).