Bourbon-Glazed Grilled Pork Tenderloin with Paprika Rub
Perfect for summer gatherings, this Bourbon-Glazed Grilled Pork Tenderloin combines the smoky richness of a paprika-based rub with a luscious bourbon glaze that brings out the sweetness and depth of the meat. The tenderloin, marinated to infuse flavors, is grilled to perfect tenderness and served with a drizzle of glaze that adds a caramelized finish. This recipe is sure to impress your guests, and it's versatile enough to pair with various sides. Consider serving with baby back ribs for a truly Kentucky-inspired barbeque feast!
N/A
Servings
N/A
Calories
16
Ingredients
Ingredients
Coarse salt
2 teaspoons (none)
Dark brown sugar
2 teaspoons (none)
Sweet paprika
2 teaspoons (none)
Black pepper
1 teaspoon (freshly ground)
Mustard powder
1 teaspoon (none)
Garlic powder
1/2 teaspoon (none)
Unsalted butter
4 tablespoons (cut into pieces)
Garlic
1 clove (minced)
Bourbon
4 tablespoons (none)
Dark brown sugar
4 tablespoons (none)
Dijon-style mustard
2 tablespoons (none)
Ground cinnamon
1/2 teaspoon (none)
Ground cloves
1/4 teaspoon (none)
Salt
to taste (none)
Black pepper
to taste (freshly ground)
Pork tenderloin
1.5 lbs (none)
Instructions
1
Begin by trimming any excess fat or sinews from the pork tenderloin, then place the meat in a baking dish.
2
In a small bowl, combine the coarse salt, dark brown sugar, sweet paprika, black pepper, mustard powder, and garlic powder. Use your fingers to mix the ingredients thoroughly.
3
Generously sprinkle the rub mixture over the pork tenderloin, ensuring all sides are coated. Massage the rub into the meat to enhance flavor absorption.
4
Cover the pork and marinate in the refrigerator for at least 2 hours, allowing the spices to penetrate the meat.
5
To prepare the bourbon glaze, melt the unsalted butter in a saucepan over medium heat. Once melted, add the minced garlic and sauté for about 1 minute until fragrant.
6
Stir in the bourbon, dark brown sugar, Dijon mustard, ground cinnamon, and ground cloves. Increase the heat to high and whisk the mixture, bringing it to a brisk simmer. Continue cooking until the glaze thickens and becomes syrupy, approximately 2 to 4 minutes.
7
Remove the glaze from the heat and season with salt and freshly ground black pepper to your liking. Remember, the glaze should be robust in flavor.
8
Set aside half of the bourbon glaze in a small bowl for basting while grilling.
9
Preheat your grill to high heat. Place the marinated pork tenderloin on the grill and cook for about 3 to 4 minutes on each side, for a total of 12 to 16 minutes, until it develops a golden brown crust and reaches an internal temperature of 160°F (71°C).
10
In the final 5 minutes of grilling, baste the tenderloin on all sides with the reserved bourbon glaze to enhance the glaze's flavors and create a beautifully caramelized coating.
11
Once cooked, transfer the tenderloin to a cutting board and allow it to rest for a few minutes. Then, slice it thinly on the diagonal to ensure tenderness.
12
Arrange the sliced pork on plates or a serving platter, and generously spoon the remaining bourbon glaze over the top. Serve immediately and enjoy!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the main protein in this recipe?
The main protein used in this recipe is pork tenderloin.
What ingredients are used for the paprika rub?
The rub consists of coarse salt, dark brown sugar, sweet paprika, black pepper, mustard powder, and garlic powder.
How long should I marinate the pork?
The pork should be marinated in the refrigerator for at least 2 hours to allow the spices to penetrate the meat.
What are the main ingredients in the bourbon glaze?
The glaze is made from unsalted butter, minced garlic, bourbon, dark brown sugar, Dijon-style mustard, ground cinnamon, and ground cloves.
How do I prepare the pork before applying the rub?
You should trim any excess fat or sinews from the pork tenderloin before placing it in a baking dish.
What is the recommended grill temperature?
The grill should be preheated to high heat.
How long does the pork tenderloin need to grill?
The pork should be grilled for about 3 to 4 minutes on each side, for a total of 12 to 16 minutes.
What is the target internal temperature for the pork?
The pork is done when it reaches an internal temperature of 160°F (71°C).
When should I apply the bourbon glaze during grilling?
You should baste the tenderloin with the reserved glaze in the final 5 minutes of grilling.
Why should I set aside half of the bourbon glaze?
Half of the glaze is used for basting while grilling, while the other half is served as a sauce over the finished meat.
How should the pork be sliced for serving?
The pork should be sliced thinly on the diagonal to ensure tenderness.
Is it necessary to rest the meat?
Yes, you should allow the tenderloin to rest for a few minutes after grilling before slicing.
What type of paprika is used in the rub?
The recipe specifies using sweet paprika.
What type of sugar is used in both the rub and the glaze?
Dark brown sugar is used in both the rub and the glaze for deep flavor.
Can I use salted butter for the glaze?
The recipe calls for unsalted butter to allow you to control the salt levels manually.
How do I cook the bourbon glaze?
Melt butter, sauté garlic, then whisk in bourbon, sugar, mustard, and spices, simmering until thick and syrupy.
What kind of mustard is recommended?
Dijon-style mustard is used in the bourbon glaze.
Are there any warm spices in the glaze?
Yes, the glaze contains ground cinnamon and ground cloves.
What should the texture of the glaze be?
The glaze should be thick, syrupy, and robust in flavor.
What side dishes are suggested for this meal?
The recipe suggests pairing it with baby back ribs for a Kentucky-inspired barbeque feast.
How many ingredients are in this recipe?
There are 16 ingredients in total for this recipe.
Is the garlic in the glaze fresh or powdered?
Fresh minced garlic is used in the glaze, while garlic powder is used in the rub.
What is the purpose of massaging the rub into the meat?
Massaging the rub into the meat helps enhance flavor absorption.
What kind of pepper is best for this recipe?
Freshly ground black pepper is recommended for both the rub and the seasoning.
Does the recipe include nutritional information like calories or fat?
No, nutritional data such as calories, fat, and carbohydrates are not provided in this specific recipe record.
What kind of salt should I use for the rub?
The recipe calls for coarse salt for the paprika rub.
Is this recipe suitable for summer gatherings?
Yes, it is described as perfect for summer gatherings and outdoor grilling.
How much pork tenderloin is needed?
The recipe requires 1.5 lbs of pork tenderloin.
What tags are associated with this recipe?
Tags include pork, grilled, bourbon, barbecue, tenderloin, summer recipes, and Kentucky-style.
Is the glaze applied to the pork after it is plated?
Yes, the remaining bourbon glaze should be generously spooned over the sliced pork before serving.