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Rub coarse salt brown sugar sweet paprika black pepper mustard powder garlic powder unsalted butter clove garlic bourbon dark brown sugar mustard ground cinnamon ground cloves salt pork tenderloin
Viewed: 32 - Published at: a month agoIngredients
- 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
Method
- 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.
