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Ingredients
| sea salt: 2 tsp |
| dark brown sugar (packed): 2 tsp |
| sweet paprika: 2 tsp |
| black pepper: 1 tsp |
| mustard powder: 1 tsp |
| garlic powder: 1/2 tsp |
| unsalted butter: 4 Tbl (cut into pieces) |
| garlic: 1 clove (minced) |
| bourbon: 4 Tbl |
| dark brown sugar (packed): 4 Tbl |
| Dijon mustard: 2 Tbl |
| ground cinnamon: 1/2 tsp |
| ground cloves: 1/4 tsp |
| salt |
| black pepper (freshly ground) |
| pork tenderloin: 1.5 lbs |
Grilled Pork Tenderloin With Bourbon Glaze
Credit: Food.com
User rating:
-
Prep Time
20 min -
Cook Time
16 min -
Servings
4 serving(s)
Tags
- Trim any excess fat or sinews off the tenderloin and arrange the meat in a baking dish.
- To make the rub, place the rub ingredients in a small bowl and mix well with your fingers.
- Sprinkle this mixture over the pork on all sides, and rub it into the meat.
- Marinate the meat in the refrigerator for 2 hours.
- To make the glaze, melt the butter in a saucepan over medium heat.
- Add the garlic and cook for 1 minute.
- Add the bourbon and the rest of the glaze ingredients and briskly simmer the mixture over high heat, whisking well, until thick and syrupy, 2 to 4 minutes.
- Remove from the heat and add salt and pepper to taste: the mixture should be highly seasoned.
- Pour half the glaze into a small bowl.
- Grill the pork tenderloin over high heat until golden brown and cooked through, 3 to 4 minutes per side, 12 to 16 minutes in all.
- Internal temperature should be 160 drgrees.
- For the last 5 minutes, baste the tenderloin on all sides with the bourbon glaze in the bowl.
- Transfer the tenderloin to a cutting board and thinly slice on the diagonal.
- Arrange the pork on plates or a platter and spoon the remaining glaze in the saucepan on top.
- Serve at once.