Grilled Pork Tenderloin With Bourbon Glaze - cooking recipe

Ingredients
    For the Rub
    2 teaspoons coarse salt
    2 teaspoons dark brown sugar
    2 teaspoons sweet paprika
    1 teaspoon black pepper
    1 teaspoon mustard powder
    1/2 teaspoon garlic powder
    For the Bourbon Glaze
    4 tablespoons unsalted butter, cut into pieces
    1 clove garlic, minced
    4 tablespoons Bourbon
    4 tablespoons dark brown sugar
    2 tablespoons dijon-style mustard
    1/2 teaspoon ground cinnamon
    1/4 teaspoon ground cloves
    salt & freshly ground black pepper
    1 1/2 lbs pork tenderloin
Preparation
    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.

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