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Grilled Pork Tenderloin with Bourbon Glaze

PamelaPamela Fear

My all time favorite pork recipe. The glaze is very flavorful. I love to serve this with Mrs. Lundsford’s Rice (in the pasta and rice section of this book)

servings:Makes 4 servings
total time:
1 hr


  • 1 1/2 pounds pork tenderloin roast
  • For the rub:
  • 2 tsp coarse salt
  • 2 tsp dark brown sugar
  • 2 tsp paprika
  • 1 tsp black pepper
  • 1 tsp mustard powder
  • 1/2 tsp garlic powder
  • For the glaze:
  • 4 T. unsalted butter, but into pieces
  • 1 clove garlic, finely chopped
  • 4 T. Bourbon
  • 4 T. dark drown sugar
  • 2 T. Dijon mustard
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground cloves
  • salt and pepper
Grilled Pork Tenderloin with Bourbon Glaze photo


  • 1

    Place meat on a large piece of aluminum foil or plastic wrap.

  • 2

    Mix all rub ingredients in a small bowl with fingers. Sprinkle this mixture evenly over the pork on all sides, and rub it into the meat. Wrap up the meat. Marinate in the refrigerator for 1-2 hours.

  • 3

    To make the glaze, melt the butter in a saucepan over medium heat. Add the garlic and cook for 1 miute. Add the bourbon, sugar, mustard, cinnamon and cloves. Briskly simmer over high heat, whisking well, until thick and syrupy, 2-4 minutes (be careful not to burn). Remove from heat., and add salt and pepper to taste. The mixture should be highly seasoned. Pour half the glaze into a small bowl.

  • 4

    Grill the pork over high heat until golden brwon and cooked through, 4-6 minutes per side, 20-30 minutes total. (the internal temperature of the pork should be 160 degrees.) (Or, you can roast in the oven instead of grilling.) For the last 5 minutes, baste the pork on all sides with the glaze in the bowl. Transfer the tenderloin to a cutting board (let rest for 5-10 minutes),thinly slice on the diagonal. Arrange the pork on plates and spoon the remaining glaze on top.



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