Do you know about the wonders of Kentuckyaki marinade? If not…you should because it takes pork and chicken to a whole new place of importance. You know how soy sauce gets a bad rap because, well…it’s not very good for you, but Bourbon Barrel Foods in Louisville, Kentucky has changed all of that.
It begins with Bluegrass Soy Sauce and it’s America’s only micro-brewed soy sauce. It’s made with Kentucky grown non-GMO soybeans (this is huge by the way), soft red winter wheat, and limestone filtered Kentucky water. It is aged for a year in repurposed Woodford Reserve bourbon barrels. The result is smoky, brothy, and meaty with a subtle sweetness reminiscent of fine Kentucky bourbon. Really, you’ve never tasted soy sauce like this.
“Slow, small and simple” is the foundation of the company’s culture. I love that they pay attention to detail and in a world where you can’t really know for sure what’s happening with our food, I trust Bourbon Barrel Foods.
Enter Kentuckyaki – Kentucky-style teriyaki sauce. What? First, it’s all natural and preservative free and it’s also vegetarian. Now imagine this – Kentuckyaki is flavored with Kentucky Bourbon, sweetened with Kentucky sorghum (gluten free) and is flavored with garlic and ginger thus creating a truly delectable marinade. Kentuckyaki has a place in some of the South’s finest restaurants.
Where to Buy Kentuckyaki?
Pork Tenderloin Marinated in Kentuckyaki
This is so simple, that you really don’t even need a recipe.
2 Pork Tenderloins about 1 pound each
Pat them dry and season with a little salt and pepper.
Place them in a zip lock plastic bag.
Pour Kentuckyaki into bag until the tenderloins are covered – about 1/3 of the bottle.
Close the bag and place in refrigerator for about 2 hours.
After 2 hours remove the pork and let it come to room temperature.
** I finished the tenderloins off with Black Dust Coffee & Spice Rub from Savory Spice Shop, but if you don’t have that, you can simply add some cracked black pepper to the top of your tenderloins. (The spice rub is really delicious, however.)
Fire up the grill and coat the grate with canola oil to avoid sticking.
Grill the tenderloins for about 17 -20 minutes. Turn the tenderloin halfway through the cooking. For the last several minutes brush the meat with the marinade.
Let rest for a few minutes…slice on the diagonal and serve.
My family went crazy for this dish and I hope yours does, too.
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