Orange Whisky Pork

Jerry and I did this together. The really fun part was that Jerry, not a drinker, took a whiff

of the Drambuie and thought it smelled nice (which it does) and SHOT the WHOLE bit.

he said "MMMM..That's really nice" right before his eyes almost shot out of his head and

he started choking.

"Honey, that's still WHISKY" I said with a nice little smile.

OKay, so, Drambuie is the nice little reward Prince Charles (Bonnie Prince Charlie) gave the

Scottish people for pretty much getting them wiped out at Culloden trying to get his crown

back.

"Speed bonnie boat, like a bird on the wing,
Onward the sailors cry,
Carry the lad that's born to be king,
Over the sea to Skye."

During the battle Donald Livingstone rescued the blue banner of the Stuarts

"Donald Livingstone took up the banner, and tearing it from the stag, wrapped the banner round his body. " http://www.clanlivingstone.info/Donald_Livingstone.htm

So, in my humble opinion this is a gift to my clan as well so if you're ever at a loss as to what to get me, Drambuie is culturally appropriate!

Orange Whisky Pork

Ingredients
3 pounds pork tenderloin
1/4 cup soy sauce
1/4 cup Drambuie (Okay chill. 1/4 cup is not THAT much and it’s worth it. If it completely undoes you, or you’re not a rebel Scot and don’t have Drambuie laying around, use ? orange juice concentrate and ? whisky.)
2 cloves garlic, rough chopped
2 tbs brown sugar
2 tbs honey
1tbs coarse kosher salt
1 tsp pepper


Directions
Whisk together soy sauce, Drambuie (or substituted lesser quality mixture…humph.), brown sugar, honey, and orange juice if you either want more orange flavor, or had to go the whisky route, pepper and garlic. Poke holes in the pork (like you are going after someone who kicked your dog.)

Put the whole roast and the marinade in a 1 gallon Ziploc bag squeezing as much of the air out as possible while closing. Refrigerate at least 2 hours, turning and squishing occasionally.

Preheat oven to 350 degrees F. Remove pork from marinade, and place on rack of shallow roasting pan. Save the marinade for sauce.

Bake for 45 minutes or until meat thermometer registers 160 degrees F degrees internally.

Sauce Made from Marinade

Leftover marinade
2 tbs olive oil
3 tbs flour
1 c stock (chicken or pork) sub bouillon is okay
2 tbs whiskey (optional)

Over medium to low heat, warm up olive oil and flour whisking along the way until it gets gravy thickness with a golden brown color. (This makes a roux)


When it gets like a thick gravy add the leftover marinade and keep stirring. It will ball up like some kind of weird toffee looking candy.

Add the stock and whisky and keep whisking until all the roux is melted into the water then let it cook itself until it starts to boil then go back to stirring.

Stop when it is a consistency that you want.


If you like this a lot and live near Mexico they make an inexpensive suitable orange liquor substitute. It’s clear and comes in a jug with small orange on the neck. Remember bottle per person back across the border. They seize the rest and pour it out in front of you. It’s very very sad.