Cajun-Spiced Grilled Pork Tenderloin with Bourbon-Mustard Glaze
Indulge in the rich, bold flavors of this Cajun-Spiced Grilled Pork Tenderloin. Cloaked in a luscious bourbon-mustard glaze, each juicy slice is a melting pot of sweet, smoky, and tangy notes that are bound to captivate everyone at the table. Masterfully seasoned and perfectly grilled, this dish promises a culinary experience that will transport your palate to the heart of Louisiana. Prepare to impress your guests with this showstopper, and don’t be surprised when they eagerly return for seconds, or even thirds!
6
Servings
N/A
Calories
9
Ingredients
Ingredients
Pork Tenderloin
2 lbs (two tenderloins, 1 lb each)
Creole Seasoning
2 tablespoons (Zatarain's or Tony Chachere's)
Dark Brown Sugar
1/2 cup
Bourbon
1/4 cup
Worcestershire Sauce
1/8 cup
Cane Syrup
1/2 cup
TABASCO® Chipotle Pepper Sauce
2 tablespoons
Creole Mustard
1/4 cup
Tabasco Sauce
to taste (optional, for additional heat)
Instructions
1
Start by cleaning the pork tenderloins under running water, then pat dry with paper towels. Generously apply the Creole seasoning, ensuring all sides are evenly coated with the spice rub.
2
Preheat your grill to medium-high. Sear the tenderloins on the hot grill until robust grill marks appear, which should take a few minutes per side. This step not only locks in the flavors but creates that delightful caramelized crust.
3
After searing, adjust your grill to low heat, aiming for a temperature between 325°F and 350°F. Move the tenderloins to an area of the grill where they will cook with indirect heat. Cover and let them grill gently for 30 minutes.
4
While the pork is grilling, prepare the bourbon-mustard glaze. Combine dark brown sugar, bourbon, Worcestershire sauce, cane syrup, TABASCO® Chipotle Pepper Sauce, and creole mustard in a small saucepan. Bring the mixture to a boil, reduce heat, and simmer for 5 minutes, stirring occasionally until the glaze is well-mixed. Set aside.
5
After the initial 30 minutes of grilling, generously baste the tenderloins with the glaze. Grill for an additional 15 minutes, then turn, baste again, and grill for another 15 minutes, totaling around one hour of grilling time.
6
Check the internal temperature of the tenderloins using a meat thermometer. The pork should reach 150°F. Once at this temperature, remove from the grill and place on a serving platter. Tent with foil and allow to rest for about 15 minutes to ensure juiciness.
7
After resting, slice the tenderloin into medallions and serve crowning with extra glaze, offering additional glaze alongside for those who enjoy an extra flavor boost.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the name of this pork recipe?
The recipe is Cajun-Spiced Grilled Pork Tenderloin with Bourbon-Mustard Glaze.
How much pork is required for this dish?
You need 2 lbs of pork tenderloin, which typically consists of two tenderloins weighing 1 lb each.
Which Creole seasonings are recommended?
The recipe suggests using Zatarain's or Tony Chachere's Creole seasoning.
Should I clean the pork before cooking?
Yes, you should clean the pork tenderloins under running water and then pat them dry with paper towels.
How should the seasoning be applied to the pork?
Generously apply the Creole seasoning, ensuring all sides of the meat are evenly coated with the spice rub.
What is the grill setting for the initial sear?
The grill should be preheated to medium-high to sear the tenderloins.
How long should I sear the tenderloins?
Sear the pork until robust grill marks appear, which should take a few minutes per side.
What is the purpose of searing the meat?
Searing locks in the flavors and creates a delightful caramelized crust on the exterior.
What temperature is required for indirect grilling?
After searing, adjust the grill to low heat, aiming for a temperature between 325°F and 350°F.
How is the pork positioned for the second stage of cooking?
Move the tenderloins to an area of the grill where they will cook with indirect heat.
How long is the first phase of indirect grilling?
The pork should grill gently with indirect heat for 30 minutes before the first application of glaze.
What ingredients are in the bourbon-mustard glaze?
The glaze consists of dark brown sugar, bourbon, Worcestershire sauce, cane syrup, TABASCO® Chipotle Pepper Sauce, and Creole mustard.
How is the bourbon-mustard glaze prepared?
Combine the glaze ingredients in a small saucepan, bring to a boil, then reduce the heat and simmer.
How long should the glaze simmer?
The glaze should simmer for 5 minutes, stirring occasionally until well-mixed.
When do I first apply the glaze to the pork?
Generously baste the tenderloins with the glaze after the initial 30 minutes of indirect grilling.
What is the basting schedule after the first application?
Grill for 15 minutes, turn and baste again, and then grill for another 15 minutes.
What is the total estimated grilling time?
The total grilling time is approximately one hour.
What is the target internal temperature for the pork?
The pork tenderloin should reach an internal temperature of 150°F.
How should I check the pork's internal temperature?
Check the internal temperature using a meat thermometer.
What should be done once the pork reaches 150°F?
Remove it from the grill, place it on a serving platter, and tent it with foil.
How long should the pork rest before serving?
The meat should rest for about 15 minutes to ensure juiciness.
Why is the resting period necessary?
Resting allows the juices to redistribute throughout the meat, preventing it from drying out when sliced.
How should the pork tenderloin be sliced?
Slice the tenderloin into medallions for serving.
How should the glaze be served?
Crown the sliced meat with extra glaze and offer additional glaze on the side for guests.
How many people does this recipe serve?
This recipe is designed to provide 6 servings.
Can I add more heat to this dish?
Yes, you can add extra Tabasco Sauce to taste for additional heat if desired.
What type of sugar is used in the bourbon glaze?
The recipe calls for 1/2 cup of dark brown sugar.
What type of mustard is required for this recipe?
The recipe uses 1/4 cup of Creole mustard.
What is the food category for this recipe?
This dish is categorized under Pork.
What are the main flavor profiles of this dish?
The flavor profile is a melting pot of sweet, smoky, and tangy notes.