By: Chef Shea Markwell – Palau Aggressor II
¾ Cup Low Sodium Chicken Broth
½ Cup Bourbon
¼ Cup Teriyaki Sauce
¼ Cup Teriyaki Glaze
½ Cup Low Sodium Soy Sauce
¾ Cups Brown Sugar
5 Shallots, Sliced
2 Sprigs Fresh Rosemary, Chopped
1 ½ Pounds Pork Loin or Tenderloin
1 Tablespoon Oil
¼ Cup Cream
Mix all Ingredients except pork and cream in a bowl and Combine. Place Sliced Pork into marinade for up to 4 hours before cooking. Heat sauté pan on medium high heat. Place oil and meat in pan to fry. Cook until just done. Remove the pork from the pan and put the marinade into a hot pan. Let it cool down then add cream. Add a pat of butter to the sauce if you wish to give the sauce a satisfactory shine to it. Pour over Pork and Serve.
Can be served with mashed potatoes or grits.