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.
03Sprinkle this mixture over the pork on all sides, and rub it into the meat.
04Marinate the meat in the refrigerator for 2 hours.
05To make the glaze, melt the butter in a saucepan over medium heat.
06Add the garlic and cook for 1 minute.
07Add 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.
08Remove from the heat and add salt and pepper to taste: the mixture should be highly seasoned.
09Pour half the glaze into a small bowl.
10Grill the pork tenderloin over high heat until golden brown and cooked through, 3 to 4 minutes per side, 12 to 16 minutes in all.
11Internal temperature should be 160 drgrees.
12For the last 5 minutes, baste the tenderloin on all sides with the bourbon glaze in the bowl.
13Transfer the tenderloin to a cutting board and thinly slice on the diagonal.
14Arrange the pork on plates or a platter and spoon the remaining glaze in the saucepan on top.