Tennessee Pork Tenderloin 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.

OVEN BARBECUED PORK TENDERLOINS

Steps:

• In a small bowl, combine the first six ingredients.
• Place tenderloins on a rack in a shallow roasting pan; brush with some of the sauce.
• Bake, uncovered, at 425° for 35-40 minutes or until a meat thermometer reads 160°, basting occasionally with remaining sauce.
• Let stand for 5 minutes before slicing.

PORK TENDERLOIN DIANE

Steps:

• Cut tenderloin into 8 pieces; place each piece between 2 pieces of plastic wrap or waxed paper and flatten to 1/2-in. thickness. Sprinkle with lemon pepper. , Melt butter in a large skillet over medium heat; cook pork until a thermometer reads 145°, 3-4 minutes on each side. Remove to a serving platter and keep warm. , To the pan juices, add lemon juice, Worcestershire sauce and mustard; heat through, stirring occasionally. Pour over the pork and sprinkle with parsley.

PEPPER-CRUSTED PORK TENDERLOIN

Steps:

• Preheat oven to 425°. Mix first five ingredients. To make a double roast, arrange tenderloins side by side, thick end to thin end; tie together with kitchen string at 1-1/2-in. intervals. Place on a rack in a 15x10x1-in. pan. Spread with mustard mixture; cover with bread crumbs, pressing to adhere. , Bake until a thermometer inserted in pork reads 145°, 30-40 minutes. (Tent loosely with foil if needed to prevent overbrowning.) Let stand 5 minutes. Cut into slices; remove string before 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.