Last Modified: Tuesday, April 30, 2013 6:23 PM
Got a hat?
If you are a man, how about a seersucker suit? Or if you are a lady, where is your best spring season dress?
Why all the questions?
Well, whether you gamble or not, Saturday is one of America’s greatest sports days with the running of the 2013 Kentucky Derby.
It brings me a certain degree of joy to toss on some linen (haven’t graduated to a seersucker yet) and gather with a few friends and try not to have too many mint juleps on Derby Day.
By the way, I find that cocktail to be one of the South’s best and for the life of me can’t figure out how some living souls turn their noses up to whiskey and sugar.
Eating delicious hors d’oeuvres while sipping juleps and talking about current events, books or the latest sports happening — leading up to the race — makes me feel close to Churchill Downs in Louisville. A quick flight up to the race to actually see it is on my bucket list.
This weekend I have the notion to prepare a pork tenderloin to munch on leading up to the derby. While researching Derby Day recipes, I happened on a bourbon-marinated pork tenderloin.
Woodford Reserve, my favorite bourbon, followed by Blanton’s (that’s an FYI), is going to get double duty— in the cup and on the pork.
I hope you enjoy the recipe and the Derby.
Besides, on Derby Day we all have a legitimate reason to flaunt a hat while sipping on cocktails and nibbling on finger food.
Just make sure you don’t drop anything on your good duds.
Makes 6 servings
• 1 1/2 pounds pork tenderloins
• 3/4 cup soy sauce
• 1/2 cup bourbon
• 1/4 cup Worcestershire sauce
• 1/4 cup water
• 1/4 cup canola oil
• 4 garlic cloves minced
• 3 tablespoons brown sugar
• 2 tablespoons ground black pepper
• 1 teaspoon white pepper
• 1/2 teaspoon ground ginger
• 1 teaspoon salt
• Fresh parsley sprigs for garnish
• Rinse tenderloins and pat dry.
• Combine soy sauce and next nine ingredients in a large zip-top plastic freezer bag or shallow dish; seal or cover, and chill at least 12 hours.
• Remove pork from marinade, discarding marinade. Sprinkle evenly with salt.
• Grill, covered with grill lid, over high heat (400 F to 500 F) 30 minutes or until a meat thermometer inserted into thickest portion registers 155 F, turning occasionally. Remove from heat; cover with aluminum foil, and let stand 10 minutes or until thermometer registers 160 F. Garnish if desired.
From Southern Living
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Eric Cormier writes about food every Wednesday. Contact him at email@example.com or 494-4090.