All about wine: Whiskey Tender Loin, Making a beast out of a herbivore...

Today, let’s talk about something that’s concerned with alcohol. Whiskey to be exact. Whiskey is a distilled liquor made from grains that are starch dominant. The alcohol % may vary depending on the company that made it but here’s how you compute for it. You will find a word that says “proof” on the bottle. It can be around 80 or something like that. To get the alcohol level, just divide that by 2 and that’s the alcohol percentage of that whiskey. This formula works with all alcoholic beverages that has “proof”.

As I was drinking with my classmates, I thought the idea of cooking using what we were drinking. At that time, it was “Jim Beam, black” my classmate had that stored so we opened a bottle. In order to cook this, you must make sure that you know how to act cool when it starts to ” flambe”. It’s a process where in you burn raw alcohol from the dish, leaving a faint flavor of the whiskey. The best options for flambeing are those that are 80 proof. 120 and up are already considered to be dangerous.

Ingredients:

2 Pcs. Pork tender loin

3 Tablespoons of Dijon Mustard

3 tablespoons Olive Oil

1 Tablespoon Basil

1 Tablespoon Thyme

1 Tablespoon Oregano

(fresh or dried)

1/8 Tsp. Turmeric Powder

2 thimblefuls of Jim Beam Black whiskey

Salt and Pepper to season

1st: Season Both tender loins with desired amount of salt and pepper.

2nd: Combine the Dijon mustard, olive oil with the Herbs along with the turmeric powder and rub it vigorously on the Loin.

3rd: Splash the Whiskey and make sure to it coats with the Loin.

4th: Heat up your grill pan/grill to High heat and splash with olive oil.

5th: Once pan grill is hot enough cook both tender Loins to desired doneness. and splash it with 1 thimble of whiskey(careful, there will be fire ) just before turning the grill off.

6th: For the sauce feel free to create your own. (If you’re using a pan grill you can deglaze it with red wine or milk and just reduce it until it blends with the Pork’s juice/drippings).

Making this recipe is quite dangerous to be frank. Make sure that when you put in the whiskey, there are no flammable materials near the pan, especially the bottle! Also make sure that you’re not staring directly at the pan or your face will get burned.That’s saying goodbye to your hair and your face. Note that It’s better to have someone there to guide you if you’re not used to this kind of cooking.

Serve and garnish with parsley. Enjoy!

Note: My next post will be explaining the process of making beer! This should be fun I will also be posting my recipe on how to cook a healthy meal out of sea bass.