Tennessee Pork Loin With Whiskey, Brown Sugar, and Mustard

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READY IN: 2hrs 10mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Make Nashville Sweet: combine all the ingredients in a saucepan; whisk to mix.
  • Let the sauce gradually come to a simmer over medium heat; simmer until thick and flavorful, 8-10 minutes; if not serving sauce immediately, let cool to room temperature; transfer to clean glass jars and refrigerate until ready to serve; bring to room temperature before using.
  • Make the rub: add rub ingredients to a bowl; stir to mix (or use your fingers); stor rub in an airtight jar away from heat or light (keeps for 6 months); makes 2 cups; total amount used in this recipe is 2 tablespoons.
  • Make the pork: butterfly the pork loin—using a very sharp knife, cut the roast almost in half lengthwise through one side (stop about 1-inch from the opposite side).
  • Open the roast up as you would a book.
  • Sprinkle the inside of the roast with 1 tablespoon of the whiskey; let is marinate for 5 minutes.
  • Sprinkle a third of the rub (remember total amount of rub used it 2 tablespoons, so 1/3 of that amount) over the inside of the roast.
  • Spread the mustard on top with a spatula; sprinkle the brown sugar on top of mustard.
  • Sprinkle the remaining 2 tablespoons whiskey on top of the brown sugar.
  • Fold the roast back together (like closing a book); sprinkle the remaining rub over the outside.
  • Cut four 12-inch pieces of butcher’s string; position the pieces of string on your work surface so they are parallel and about 2 inches apart.
  • Place a slice of bacon across the strings so that it is perpendicular to and in the center of them.
  • Set the roast on top of the bacon, positioning its long side parallel to the bacon.
  • Place a slice of bacon on top of the roast; press the remaining 2 slices against the long sides of the roast.
  • Tie each piece of string together around the roast so that they hold the slices of bacon against it; set roast aside.
  • To make the glaze: combine the glaze ingredients together in a saucepan; boil until syrupy, 4-6 minutes; set the glaze aside.
  • Set up grill for indirect grilling and preheat to medium (if using a gas grill, place all of the wood chips in the smoker box or in a smoker pouch and run the grill on high until you see smoke, then decrease the heat to medium; if using a charcoal grill, place a large drip pan in the center, preheat the grill to medium, then toss all of the wood chips on the coals).
  • When ready to cook, place the pork roast on the grate, over the drip pan and away from the heat; cover the grill.
  • Cook roast until cooked through, 1 to 1 ½ hours; test for doneness by inserting an instant read thermometer into the side of the roast; internal temperature should be about 160°.
  • Start basting the roast with some of the glaze after 30 minutes and continue basting every 15 minutes.
  • Transfer cooked roast to a cutting board; let rest for 5 minutes; remove and discard strings; slice roast crosswise and drizzle any remaining glaze over it.
  • Serve with Nashville Sweet.
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