Pralines
In this recipe, the pork tenderloin is marinated overnight, and then grilled or roasted in the oven. Save the marinade and reduce to make a nice sauce for serving when the pork is finished.
In a small saucepan, combine orange zest, salt, pepper, praline topping, vinegar, water, bourbon, bay leaves, rosemary, and garlic. Cook over medium heat, about 10 minutes. Cool marinade completely before pouring over pork in a one gallon Ziploc bag. Refrigerate up to 24 hours, turning every 6 hours.
If grilling the pork, set grill to medium high heat. If roasting in the oven, preheat oven to 350 degrees F. Remove pork from marinade and drip off excess marinade. Strain and transfer marinade to a saucepan and reduce volume by half. Remove from heat, and set aside to use when pork is served. On the grill, cook the pork, covered, and turning only once. Grill for about 15 minutes, or until a meat thermometer reads 150 degrees F. In the oven, place pork a baking sheet and roast for 25 to 35 minutes, or until a meat thermometer reads 150 degrees F. Let rest 5 minutes before slicing. Serve pork drizzled with reduced sauce from the marinade.
