Grilled Pork Tenderloin with Bourbon GlazePamela 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)
- 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
Place meat on a large piece of aluminum foil or plastic wrap.
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.
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.
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.
Source: Pam Fear