Rye Whiskey Pork Tenderloin with Apples

Many years ago when I was in New York, I decided that I needed to learn how to drink bourbon. I don’t recall whether this was because I thought drinking straight bourbon would make me more manly, and therefore, more attractive to women, or whether I was trying to drink less beer, or whether I was just trying to expand my horizons. Whatever the reason, I started in on brown liquor and now it is practically all I drink (in one form or another). I remember first becoming aware of rye whiskey around the same time, but back then it was something only the hipsters were slugging down as part of a “shot and a beer” PBR special. To this day I still equate Old Overholt to Brooklyn dive bars with clever names. And I’ll bet that there are any number of bars out there where you can still get an Old Glory special for five bucks.

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