Recipe by Leslie in Texas
I served this over the summer when we had houseguests and everyone wanted the recipe.It's a Kentucky-style barbeque with a paprika-based rub first and then a delicious bourbon glaze to finish the tenderloin.I think this would be good with baby back ribs too!Prep time does not include marinading time.
Top Review by Take a Letter Maria
This was very good, I loved the rub for the tenderloin. I must have had my grill on to high because the outside burnt a little, I will keep a better eye on it next time. I did decrease the black pepper by half (picky eaters). Other than the bit of burnt on the outside the inside was moist, juicy and flavorful. Served with my sour cream mashed potatoes and crescent rolls(pillsbury) and a nice green salad. Thank you for the great recipe.
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
Directions See How It's Made
- 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.