Ingredients:
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
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 tenderloins
Directions:
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.
Servings: 4
Time preparation: 20 min.
Time total: 36 min.