Grilled Pork Tenderloin With Bourbon Glaze

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READY IN: 36mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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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