Bourbon Maple Pork Tenderloin with Goat Cheese Mashed Potatoes

The aroma of grilled meat lofting in the air makes me hungry, even if I’ve already had a meal. Add a little bourbon, maple syrup and Dijon mustard in the mix, and the smell of your pork tenderloin on the grill may even bring your neighbors over for dinner. Paired with creamy goat cheese mashed potatoes, this recipe is simple enough for a throw-together meal and impressive enough to serve when entertaining. It also makes a wonderful hearty appetizer for a crowd, and doubling the recipe will give you more to pass around. Serve this dish with your favorite bourbon of course.

Bourbon Maple Pork Tenderloin Ingredients:
1 whole pork tenderloin, about 1 pound
½ teaspoon salt
½ teaspoon ground black pepper
2 tablespoons maple syrup
2 tablespoons bourbon
2 tablespoons country Dijon mustard
1 tablespoon chopped fresh rosemary

Goat Cheese Mashed Potato Ingredients:
1 pound potatoes (about 2½ cups), diced and unpeeled
water
½ tablespoon butter
½ cup skim milk
4 ounces goat cheese
¼ teaspoon salt
¼ teaspoon ground white pepper

Directions:

  1. Preheat an outdoor grill to medium heat. Place pork on a large plate or platter and season with salt and pepper. In a small bowl, whisk together maple syrup, bourbon, mustard and rosemary. Brush the pork with half of the glaze, reserving the rest.
  2. Grill the tenderloin for about 10 minutes, turning occasionally. Brush with remaining glaze and continue cooking 2 to 5 additional minutes, until pork reaches an internal temperature of 140 degrees Fahrenheit. Place pork on a cutting board and cover with aluminum foil. Let the tenderloin rest for 5 to 10 minutes before slicing.
  3. Meanwhile, in a large saucepan, add potatoes and cover with water. Bring to a boil and reduce to low heat. Cover and cook for about 10 minutes, until tender. Drain water and return to the stove over low heat. Add skim milk, butter, salt and pepper and mash with a potato masher while butter melts. Add goat cheese and use a hand-held mixer to whip potatoes on high until smooth and creamy.

Servings: 4

8 Comments Add yours

  1. Walters, Jacqueline says:

    Renee,
    Thanks for this! Elizabeth is bringing a friend for dinner on Sunday, and I’m going to make this!

    [cid:image001.png@01D45730.8921FDE0]

    [cid:image002.png@01D45730.8921FDE0]

    Jackie R. Walters, MBA, RD
    Extension Specialist Senior
    College of Agriculture Food and Environment
    University of Kentucky Cooperative Extension
    Nutrition Education Program
    1500 Bull Lea Rd., Suite 130
    Lexington, KY 40511
    (859) 257-2948 ext. 80320
    Fax: 859-257-2990
    http://KYNEP.ca.uky.edu
    Facebook.com/KYNEP

    Like

    1. Renee Fox says:

      You’re welcome Jackie! Oh, that’s awesome! I hope you all enjoy the meal and time together! 🙂

      Like

  2. Jackie Walters says:

    I’m going to make this on Sunday!

    Like

  3. mistimaan says:

    Looks tasty

    Like

    1. Renee Fox says:

      Thanks Diane! I love cooking with bourbon! 🙂

      Liked by 1 person

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