Grilled Pork Tenderloin With Bourbon Glaze Recipes

Steps:

• Mix together soy sauce, bourbon, brown sugar, and garlic. Pour over pork, cover, and refrigerate at least 2 hours, turning occasionally.
• Preheat oven to 325 degrees F (165 degrees C). Remove pork from marinade, and place on rack of shallow roasting pan.
• Bake for 45 minutes or until a meat thermometer registers 145 degrees F (63 degrees C).

Steps:

• Mix garlic, onion, and chili powders with paprika and salt. Rub mixture all over pork tenderloin.
• Heat 1 tablespoon olive oil over medium-high heat. Add pork and sear until golden brown on all sides, about 2 minutes per side. Wrap tenderloin in aluminum foil.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate. Grill the pork in its foil for 20 minutes.
• Meanwhile, mix balsamic vinegar, honey, mustard together with the remaining olive oil. Unwrap pork on the grill and liberally brush the glaze on all sides. Continue grilling, brushing on more glaze, until an instant-read thermometer inserted into the center reads 145 degrees F (63 degrees C), about 10 minutes more.
• Allow to rest at room temperature for 5 minutes before cutting. Drizzle with any remaining glaze if desired.

Steps:

• 1. Rinse the tenderloins, pat them dry, and trim off the silver skin and any excess fat. Place them in a shallow container or large resealable bag. Set aside.
• 2. In a small bowl, whisk together the coffee, bourbon, molasses, vinegar, olive oil, and thyme. Pour the marinade over the pork, and turn to coat on all sides. Cover, and chill in the refrigerator for at least 2 hours or overnight. (Turn the pork a few times to evenly distribute the marinade.)
• 3. When you're ready to cook the pork, prepare a hot fire in a charcoal or gas grill, and let the coals turn to gray ash with a slight red glow. Keep the coals on one side of the grill to create areas of direct and indirect heat. (If using a gas grill, heat just one side on medium.)
• 4. Remove the pork from the marinade, reserving the marinade, and season with salt and pepper. Boil marinade for 5 minutes before using to baste pork tenderloin. Place the pork on the hot grill directly over the coals, and cook for about 12 to 15 minutes, basting with the reserved marinade and turning three or four times to avoid charring. Move the pork away from the coals, close the grill or cover the pork with foil, and cook for another 3 to 5 minutes, until an internal thermometer inserted in the tenderloin reads 145-degrees for medium or 160-degrees for medium-well.
• 5. Remove the pork from the grill, and transfer to a cutting board. Cover loosely with foil, and let it rest for 5 to 10 minutes. Slice the pork into small medallions (1/4 to 1/2 inch thick), sprinkle with a little salt (if you like) and serve warm.

Steps:

• 1.Soak wood chip in water 30min; drain well. 2.Prepare grill. 3.Combine the first 7 ingredients in a small bowl; stir with a whisk. 4.Slice pork lengthwise, cutting to, but not through, other side. Open halves, laying pork flat. Sprinkle pork with salt and pepper. Add wood chips to grill. Place pork on grill rack coated with cooking spray; cook 5 min. or until pork reaches desired degree of doneness. Let stand 5 min; cut pork onto 1/2-inch slices.

Steps:

• Preheat the oven to 400 degrees F. Line a baking sheet with foil.
• Mix the paprika, brown sugar, garlic and onion powders, salt and pepper in a small bowl. Season the pork tenderloins liberally with the seasoning mixture.
• Pour 1/3 cup of the barbecue sauce into a small bowl for brushing on the seared pork and reserve the remaining 2/3 cup for serving.
• Add the olive oil to a skillet and place over medium heat. When the oil is hot, sear the pork until nicely browned on all sides, 4 to 5 minutes. Transfer the pork to the prepared baking sheet and brush with some of the barbecue sauce.
• Transfer to the oven and cook, brushing with the barbecue sauce and turning every 5 minutes, until the meat is sticky, charred and cooked through, about 15 minutes. Turn the oven to broil at 500 degrees F and broil until bubbly on top, 1 to 2 minutes. Let rest for 5 minutes before slicing.
• Serve topped with the Grilled Pineapple-Pepper Relish and the reserved barbecue sauce on the side.
• Heat a grill pan or grill over medium heat.
• Lightly brush the pineapple with 1 tablespoon of the olive oil and add to the grill pan. Toss the jalapeños, poblanos and bell peppers with the remaining 4 tablespoons olive oil and a pinch of salt and pepper and add to the grill pan. Grill the pineapple and peppers until slightly charred on both sides, about 5 minutes. Remove to a cutting board. Chop into small dice and add to a bowl. Add the cilantro, agave and lime zest and juice. Toss to combine.

Steps:

• Pierce pork tenderloin and place in a deep dish. Whisk together marinade ingredients and pour over pork. Marinate (covered) in refrigerator at least six hours, or overnight. Turn several times.
• Thirty minutes before grilling, remove the pork from the refrigerator and lift from the marinade. Pat the tenderloin dry with a paper towel. Pour the marinade into a saucepan and simmer until reduced to 1 cup.
• Cook tenderloin on a grill for about 10 minutes per side. When done, slice tenderloin in 1/2-inch thick medallions and brush with reduced marinade.

Steps:

• Wash the pork tenderloins and pat dry. Rub them generously with the Cajun rub.
• Preheat the grill on medium high heat. Place on grill for a few minutes on high. Sear until grill marks appear on all sides of the pork. Blackening will enhance the flavor.
• Turn the grill down to the lowest heat, or move to the side where they will only receive indirect heat. You want to set the grill to about 325 to 350°F Cover the grill, and let the pork cook for about 30 minutes.
• Meanwhile, make the glaze by placing all ingredients in a small saucepan and bringing to a boil. Lower heat and cook for 5 minutes, stirring occasionally. Set aside.
• After 30 minutes on the grill (from Step 3), turn and baste the tenderloin with the bourbon-mustard glaze. Continue grilling for 15 minutes, turn and baste again, and continue grilling for 15 more minutes, for about an hour total.
• Insert a meat thermometer and when the pork reaches 150°F, remove to a platter. Cover with foil and let rest about 15 minutes. Slice and serve with extra glaze.