Bourbon Glazed Pork and Easy Corn Casserole

For this week's post, I've got a twofer. Both recipes are easy, and the pork's savory flavor complements the slightly sweet aspect of the corn casserole. The corn casserole can be made a day ahead to make things even easier.

Bourbon-Glazed Pork Tenderloin
Serves 6
Preheat oven 425 degrees

1/4 cup Kentucky Bourbon (plus a little for the cook. ;) )
1/4 cup light soy sauce
1/4 cup packed brown sugar
2 large cloves garlic, chopped
1/4 cup Dijon mustard
1/2 teaspoon ground ginger
2 teaspoons Worcestershire sauce
1/4 cup vegetable oil
dash hot sauce
2 pork tenderloins, about 1 1/2 to 2 pounds

In blender or food processor, combine bourbon, soy sauce, brown sugar, garlic, mustard, ginger, Worcestershire sauce, hot sauce, and oil. Pulse until smooth. Remove tenderloins from wrapper and tie together into a roast. Place tenderloin and marinade in a ziploc bag and refrigerator for at least 4 hours, preferably overnight.

Place tenderloin on a rack in baking pan and roast for 25-35 minutes per pound or until internal temperature reaches 165 degrees. Allow to rest for 15 minutes before slicing.

If you want to grill the meat: cook 4 inches from a hot charcoal fire for 15 to 25 minutes or until the pork has reached 165° internally and is no longer pink in the center. Baste occasionally while cooking.

Slice in 1/2-inch thick slices to serve.

~

Easy Corn Casserole
Serves 8
Preheat oven to 350 degrees

1/4 C egg substitute
1/4 C canola oil
1 small (8-3/4 oz) can whole kernel corn, drained
1 small (8-3/4 oz) can creamed corn
1 8-1/2 oz package corn muffin mix
1 C plain non-fat yogurt

Combine all ingredients and stir well to combine. Pour into an 8" square baking pan coated with cooking spray. Bake 45 minutes until set.

Enjoy!

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