Several readers called to inquire about a substitute ingredient for the bourbon in Karin Calloway's recipe for Bourbon Pork Tenderloin. The recipe was voted one of Mrs. Calloway's top dishes in a recent reader poll.
Mrs. Calloway says the dish is better with the bourbon, which adds flavor and acts as a tenderizer. She said most of the alcohol should cook out because the meat cooks at such a high temperature (325 degrees) for 45 minutes.
For those who don't care for the taste of bourbon or would prefer to avoid alcohol completely, she suggests using fruit juice.
"White grape juice, apple or pineapple will act as a tenderizer and help balance the saltiness of the soy," Mrs. Calloway said.
KARIN'S COOKBOOK:The Chronicle has also received many requests for copies of Mrs. Calloway's past recipes. A cookbook featuring her most popular dishes is in the works and will be available later this year.
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