Kentucky Grilled Bourbon Glazed Pork Tenderloin Bowl
Kentucky bluegrass tradition reading pork tenderloin medallions grilled hard then tossed in a bourbon, brown sugar, and Dijon glaze, plated over wild rice with charred zucchini and toasted pecan for the weeknight bourbon country bowl with sticky smoky depth.
American
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Pat pork dry, trim silver skin, slice into 2cm medallions. Slice zucchini lengthways into 5mm planks. Finely chop shallot, mince garlic, pick parsley. Toast pecans in a dry pan over medium-low 3 minutes until golden, roughly chop.
Simmer
Sweat shallot in 2 tsp olive oil over medium 2 minutes. Add wild rice and chicken stock, bring to boil 2 minutes, cover, reduce to low, cook 25 minutes until grains split and tender.
Build
Whisk bourbon, brown sugar, Dijon, apple cider vinegar, Worcestershire, garlic, cayenne, and 0.5 tsp sea salt in a saucepan over medium 4 minutes until syrupy and glossy.
Char
Heat grill pan over medium-high 3 minutes. Brush zucchini with 2 tsp olive oil and 0.5 tsp sea salt. Grill 4 minutes total, turning once, until striped and tender.
Sear
Season pork medallions with 0.5 tsp sea salt and black pepper. Rub with 2 tbsp olive oil. Lay on grill pan over high heat 3 minutes per side until deep mahogany crust forms.
Glaze
Toss seared medallions with bourbon glaze in a bowl off heat 30 seconds until evenly coated and glossy.
Plate
Fork pecans and half the parsley through wild rice. Mound rice in bowls, fan glazed medallions over top, drape charred zucchini alongside, drizzle remaining glaze, scatter remaining parsley, and serve.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.