Bourbon Molasses Glazed Grilled Pork Tenderloin Recipes

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GRILLED PORK TENDERLOIN WITH BOURBON GLAZE



Grilled Pork Tenderloin With Bourbon Glaze image

I served this over the summer when we had houseguests and everyone wanted the recipe.It's a Kentucky-style barbeque with a paprika-based rub first and then a delicious bourbon glaze to finish the tenderloin.I think this would be good with baby back ribs too!Prep time does not include marinading time.

Provided by Leslie in Texas

Categories     Pork

Time 36m

Yield 4 serving(s)

Number Of Ingredients 15

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 tenderloin

Steps:

  • 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.

Nutrition Facts : Calories 419, Fat 17.9, SaturatedFat 9.4, Cholesterol 141.1, Sodium 1259.1, Carbohydrate 17.8, Fiber 0.9, Sugar 15.8, Protein 35.8

MOLASSES-GLAZED PORK TENDERLOIN



Molasses-Glazed Pork Tenderloin image

This is a yummy, super easy way to grill pork with a lot of flavor. Serve with roasted or mashed potatoes and a veggie.

Provided by TURBO01

Categories     Meat and Poultry Recipes     Pork     Pork Tenderloin Recipes

Time 1h

Yield 6

Number Of Ingredients 9

2 cups molasses
1 cup apple cider vinegar
2 tablespoons honey
2 tablespoons brown sugar
1 teaspoon crushed red pepper flakes
1 teaspoon ground ginger
3 cloves garlic, minced
salt and pepper to taste
1 (1 1/2 pound) pork tenderloin

Steps:

  • Whisk together the molasses, vinegar, honey, brown sugar, red pepper flakes, ginger, garlic, salt, and pepper until combined. Remove 1 cup of this mixture to use for basting later. Pour the remaining marinade into a resealable plastic bag, and add the pork tenderloin. Coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 30 minutes to overnight.
  • Preheat an outdoor grill for medium heat, and lightly oil grate.
  • Remove the pork tenderloin from marinade, and shake off excess. Discard remaining marinade. Cook on preheated grill until no longer pink in the center, about 20 minutes, basting occasionally with the 1 cup of reserved marinade.

Nutrition Facts : Calories 581 calories, Carbohydrate 93.3 g, Cholesterol 106.7 mg, Fat 7.4 g, Fiber 0.2 g, Protein 34.7 g, SaturatedFat 2.6 g, Sodium 118.3 mg, Sugar 71 g

SAVORY MOLASSES GRILLED PORK TENDERLOIN



Savory Molasses Grilled Pork Tenderloin image

The sweet and savory glaze on this pork tenderloin adds extra flavor to the juicy meat. Cook time includes marinading.

Provided by Chris from Kansas

Categories     Pork

Time 8h23m

Yield 8 serving(s)

Number Of Ingredients 6

1/2 cup molasses
1/4 cup coarse-grained Dijon mustard
2 tablespoons apple cider vinegar
1 teaspoon salt
4 (3/4 lb) pork tenderloin
vegetable oil cooking spray

Steps:

  • Combine first 4 ingredients and brush half of the mixture over pork.
  • Cover and chill 8 hours.
  • Chill remaining glaze.
  • Spray grill rack with cooking spray.
  • Grill pork with lid covered, 18 to 20 minutes or until a meat thermometer inserted into thickest portion registers 160 degrees.
  • While cooking, turn once and baste with reserved glaze during last 8 minutes.

GRILLED PORK TENDERLOIN WITH MOLASSES AND MUSTARD



Grilled Pork Tenderloin with Molasses and Mustard image

This simple sweet-and-tangy grilled pork roast is a perfect dinner for any season.

Provided by Jan Esterly

Categories     Mustard     Pork     Backyard BBQ     Dinner     Meat     Pork Tenderloin     Summer     Grill/Barbecue     Molasses     Bon Appétit     Pittsburgh     Pennsylvania     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 2 servings

Number Of Ingredients 5

1/4 cup mild-flavored (light) molasses
3 tablespoons apple cider vinegar, divided
2 tablespoons Dijon mustard
2 tablespoons coarse-grained mustard
1 3/4-pound pork tenderloin

Steps:

  • Whisk molasses, 2 tablespoons vinegar, and both mustards in small bowl to blend. Place pork in heavy-duty resealable plastic bag. Pour marinade over. Seal tightly and refrigerate 4 hours.
  • Prepare barbecue (medium-high heat). Drain marinade into heavy small saucepan. Sprinkle pork with salt and pepper. Grill pork until thermometer inserted into center registers 145°F, turning occasionally with tongs, about 20 minutes. Transfer pork to serving platter; let rest 5 minutes.
  • Meanwhile, add 1 tablespoon vinegar to pan with marinade and boil until thickened to sauce consistency, about 1 minute.
  • Cut pork crosswise on slight diagonal into 1/2-inch-thick slices. Arrange pork slices on platter; drizzle sauce over.

CAJUN GRILLED PORK TENDERLOIN W/ BOURBON-MUSTARD GLAZE



Cajun Grilled Pork Tenderloin W/ Bourbon-Mustard Glaze image

You'll be wishing you made double of this tender and juicy pork tenderloin that is enveloped in an amazing bourbon-mustard glaze. Your guests will be coming back for seconds and thirds! Marguerite, in her Cajun Delights blog says right out that it's "out of this world" delicious and will send your taste buds into orbit, cher!" It's true!

Provided by Jostlori

Categories     Pork

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 9

2 lbs pork tenderloin (two tenderloins, 1 lb each)
2 tablespoons creole seasoning (Zatarains or Tony Cacheres)
1/2 cup dark brown sugar
1/4 cup Bourbon
1/8 cup Worcestershire sauce
1/2 cup cane syrup
2 tablespoons TABASCO® brand Chipotle Pepper Sauce
1/4 cup creole mustard
Tabasco sauce, to taste

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.

PORK TENDERLOIN IN BOURBON



Pork Tenderloin in Bourbon image

Tender pork marinated in soy sauce, bourbon and more. May also be grilled.

Provided by Debbie

Categories     Meat and Poultry Recipes     Pork     Pork Tenderloin Recipes

Time 3h

Yield 8

Number Of Ingredients 5

¼ cup soy sauce
¼ cup bourbon
2 tablespoons brown sugar
2 cloves garlic, halved
3 pounds pork tenderloin

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).

Nutrition Facts : Calories 239.2 calories, Carbohydrate 4.2 g, Cholesterol 94.7 mg, Fat 8.2 g, Fiber 0.1 g, Protein 30.6 g, SaturatedFat 3 g, Sodium 516.6 mg, Sugar 3.4 g

BOURBON MOLASSES-GLAZED GRILLED PORK TENDERLOIN



Bourbon Molasses-Glazed Grilled Pork Tenderloin image

I love to cook tenderloins, they are all meat and so tender and good. Marinating them in Bourbon, Molasses and Coffee just makes them better.

Provided by Marsha Gardner

Categories     Pork

Number Of Ingredients 8

2 - 1 lb pork tenderloins
1/4 c strong black coffee, cold or room temperature
1/4 c bourbon
3 Tbsp dark molasses
2 Tbsp balsamic vinegar
2 Tbsp olive oil, extra virgin
2 Tbsp fresh thyme, chopped
kosher salt and freshly ground black pepper to taste

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.

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