Best Tennessee Pork Loin With Whiskey Brown Sugar And Mustard Recipes

TENNESSEE PORK LOIN WITH WHISKEY, BROWN SUGAR, AND MUSTARD

Steps:

• Make Nashville Sweet: combine all the ingredients in a saucepan; whisk to mix.
• Let the sauce gradually come to a simmer over medium heat; simmer until thick and flavorful, 8-10 minutes; if not serving sauce immediately, let cool to room temperature; transfer to clean glass jars and refrigerate until ready to serve; bring to room temperature before using.
• Make the rub: add rub ingredients to a bowl; stir to mix (or use your fingers); stor rub in an airtight jar away from heat or light (keeps for 6 months); makes 2 cups; total amount used in this recipe is 2 tablespoons.
• Make the pork: butterfly the pork loin-using a very sharp knife, cut the roast almost in half lengthwise through one side (stop about 1-inch from the opposite side).
• Open the roast up as you would a book.
• Sprinkle the inside of the roast with 1 tablespoon of the whiskey; let is marinate for 5 minutes.
• Sprinkle a third of the rub (remember total amount of rub used it 2 tablespoons, so 1/3 of that amount) over the inside of the roast.
• Spread the mustard on top with a spatula; sprinkle the brown sugar on top of mustard.
• Sprinkle the remaining 2 tablespoons whiskey on top of the brown sugar.
• Fold the roast back together (like closing a book); sprinkle the remaining rub over the outside.
• Cut four 12-inch pieces of butcher's string; position the pieces of string on your work surface so they are parallel and about 2 inches apart.
• Place a slice of bacon across the strings so that it is perpendicular to and in the center of them.
• Set the roast on top of the bacon, positioning its long side parallel to the bacon.
• Place a slice of bacon on top of the roast; press the remaining 2 slices against the long sides of the roast.
• Tie each piece of string together around the roast so that they hold the slices of bacon against it; set roast aside.
• To make the glaze: combine the glaze ingredients together in a saucepan; boil until syrupy, 4-6 minutes; set the glaze aside.
• Set up grill for indirect grilling and preheat to medium (if using a gas grill, place all of the wood chips in the smoker box or in a smoker pouch and run the grill on high until you see smoke, then decrease the heat to medium; if using a charcoal grill, place a large drip pan in the center, preheat the grill to medium, then toss all of the wood chips on the coals).
• When ready to cook, place the pork roast on the grate, over the drip pan and away from the heat; cover the grill.
• Cook roast until cooked through, 1 to 1 ½ hours; test for doneness by inserting an instant read thermometer into the side of the roast; internal temperature should be about 160°.
• Start basting the roast with some of the glaze after 30 minutes and continue basting every 15 minutes.
• Transfer cooked roast to a cutting board; let rest for 5 minutes; remove and discard strings; slice roast crosswise and drizzle any remaining glaze over it.
• Serve with Nashville Sweet.

JACK DANIEL'S PORK TENDERLOIN

Steps:

• Place a large Ziploc bag into a large bowl and add to it the whiskey, olive oil, brown sugar, minced garlic,soy sauce, Dijon mustard Worcestershire sauce and ginger. Putting the bag into a bowl allows for the ease of adding the ingredients without the fear of it spilling over.
• Seal the bag and mix well.
• Place the pork loin onto a cutting board and prick all over with a fork.
• Put the meat into the bag. Seal and refrigerate for 8-10 hours, turning over occasionally.
• When ready to cook, preheat the oven to 350 degrees F.
• Prepare a rimmed baking sheet by lining it with tin foil and spray it with cooking spray.
• In a large skillet over high heat, sear the loin so that it is browned on all sides, reserving the marinade.
• Place meat on prepared baking sheet and pour 1/3 of the marinade over it.
• Cook for 40 minutes or until a meat thermometer reaches 148 degrees F.
• In the meantime, heat reserved marinade to a boil in a small saucepan over medium-high heat.
• Boil for 5 minutes, bringing the temperature to 165 degrees F. to ensure all of the food borne bacteria is killed off. Turn heat down to low, keeping sauce warm.
• Remove tenderloin from oven and transfer to a cutting board.
• Cover with tin foil and allow to rest for 10 minutes before cutting to serve. This will also bring them temperature of the meat up to a "doneness" of 170 degrees F.

BROWN SUGAR AND MUSTARD PORK TENDERLOIN

Steps:

• Preheat oven to 350 degrees F.
• Generously season tenderloin with salt and pepper. Set aside. In a small mixing bowl, whisk together mustard, brown sugar and thyme.
• Place a large sheet of Reynolds Wrap® Aluminum Foil onto a baking sheet. Place onion slices in the center of the foil, in a single layer. Place pork over the onions and brush with 1/2 of the mustard mixture.
• Bring up foil sides. Double fold top and ends to seal packet, leaving room for heat circulation inside. Bake for 40-45 minutes or until the internal temperature reads 130 degrees F.
• Remove from oven. Open packet carefully by cutting along top fold with a sharp knife, allowing steam to escape. When uncovered, brush with remaining mustard mixture. Leaving the packet open, broil for about 1 minute or until a nice crust forms on top. Remove from the oven and allow tenderloin to rest for 10-15 minutes before slicing and serving.

TENNESSEE PORK TENDERLOIN RECIPE

Steps:

• 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.