Bourbon and rye have been the whiskeys of choice at my house this winter and spring. If you had asked me which I preferred last winter and every winter before, my answer would have been Scotch.
Tightening budgets and a desire to explore options closer to home led to the discovery that Scotch isn't the only whisk(e)y that makes my mouth happy. (Though I'm still not fond of Tennessee whiskey. I suspect it's a psychological aversion to the idea of charcoal filtering.)
And it appears I'm not alone. Whiskey (bourbon, Tennessee whiskey and rye whiskey) sales made up 28 percent of the U.S. spirits market last year, second only to vodka, according to an article posted Feb. 3 at Fortune.com.
My preferred way to enjoy these popular spirits is on the rocks or in simple, classic cocktails such as the Old Fashioned or Whiskey Sour (try one made with orange juice instead of lemon).
One thing that I really like about bourbon is how well it lends itself to cooking. It adds a subtle, yet distinctive flavor. Here it is paired with brown sugar, cider vinegar, Worcestershire sauce and any spice brand's "Southwest seasoning" blend to make a spicy-sweet glaze and sauce for pork tenderloin.
Bourbon-Glazed Pork Tenderloin
1 (1-pound) pork tenderloin, trimmed
Salt and ground black pepper
Vegetable oil
1/2 cup bourbon
1/4 tablespoon brown sugar
1 tablespoon apple cider vinegar
1 teaspoon Worcestershire sauce
3/4 teaspoon Southwest seasoning
1 clove garlic, minced
Heat oven to 425 degrees. Season pork with salt and pepper.
Heat a thin layer of vegetable oil in an oven-safe skillet over medium-high heat. Once hot but not smoking, sear pork tenderloin on all sides.
Transfer skillet to oven. Roast 25 minutes or until tenderloin reaches an internal temperature of 145 to 150 degrees.
Meanwhile, whisk together the bourbon, brown sugar, vinegar, Worcestershire sauce, Southwest seasoning and garlic.
During the last 5 minutes of cooking, pour about half of the bourbon mixture over the pork. Return pork to oven and roast 5 minutes more. Let tenderloin rest 5 to 10 minutes before slicing.
While pork rests, bring the remaining bourbon mixture to a boil in a small saucepan.
Boil until mixture thickens slightly. Serve over sliced pork.
Makes 2 to 3 generous servings.
Orange Whiskey Sour
Ice
2 ounces bourbon
Juice 1/2 orange
1 teaspoon honey OR simple syrup
Orange slice, optional
Fill a cocktail shaker with ice. Add bourbon, orange juice and honey. Shake vigorously.
Strain into an Old Fashioned glass with ice. Garnish with slice of orange, if desired.
Makes 1 drink.
Food on 03/30/2016