On Easter Sunday I decided to grill a pork tenderloin. I used a recipe from Steve Raichlen's book called Tennesse Pork Loin with whiskey, brown sugar and mustard. The first thing to do is make a rub. I used the 4,3,2,1 rub.
4 tablespoons paprika
3 tablespoons garlic salt
2 tablespoons salt
1 tablespoon black pepper
Rub the tenderloin all over with the rub mix. The tenderloin I had came in two pieces, otherwise you would butterfly the meat. Then tie the loin back together with butcher's twine along with slices of bacon under each string.
Bacon wrapped pork tenderloin.
Glaze:
3 tablespoons salted butter
3 tablespoons brown sugar
3 tablespoons dijon mustard
3 tablespoons whiskey
Combine the ingredients and boil until syrupy, 4 to 6 minutes.
Set the grill for indirect heat. Put the pork on and begin basting with the glaze after 30 minutes. Re-baste every 15 minutes until the pork is (insert internal temperature here) ... The book says 160 but that is over-done in my book.
Pork loin after about an hour on the grill.
