Tennessee Pork Tenderloin
Serve with Nashville-style BBQ Sauce (see recipe on my page).
- 2 (1 1/2 lbs) pork tenderloin, trimmed of silver skin
- 3 tbs Jack Daniel's Tennessee whiskey
- 4 tsp smoked paprika
- 3 tsp kosher salt
- 2 tsp garlic powder
- 1 tsp black pepper
- 3 tbs Dijon mustard
- 1/2 cup packed brown sugar
- 10 slices thick-cut bacon
- 3 tbs salted butter
- 3 tbs brown sugar
- 2 tbs Dijon mustard
- 3 tbs jack Daniel's Tennessee whiskey
- Nashville-style BBQ Sauce (see recipe on my page)
Set up a charcoal grill for indirect grilling.
Butterfly both tenderloins, open flat, and sprinkle evenly with whiskey. Let sit for 5 minutes. Sprinkle 1 1/2 tsp of the rub on each tenderloin, then divide the mustard and brown sugar evenly between the two tenderloins. Fold back over, wrap 5 pieces of bacon around each tenderloin, and secure bacon slices with toothpicks (soaked in water for 30 minutes). Meanwhile, make the glaze. Combine all the ingredients in a small saucepan over low heat. cook until all combined and syrupy.
Once the grill is hot, put the tenderloin on the hot grate over the drip pan and cook for 1- 1 1/2 hours with the vents open and the lid down. Baste the meat with the glaze after the first 30 minutes, then every 15 minutes after that. Turn meat to get even caramelization on all sides. When finished, let rest for 5 minutes before slicing, then remove the toothpicks and slice thinly. serve warm with my Nashville-style BBQ Sauce on the side.