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January 07, 2012

Pork Tenderloin rubbed with mustard and bourbon

Since tenderloin is a very lean cut of meat, it needs a little help with flavors. A favorite way to add flavor is with rubs and sauces. This rub is also good with duck or lamb.


  • 3/4 cup spicy mustard
  • 1/4 cup bourbon, plus 2 tablespoons
  • 3 tablespoons olive oil
  • 3 cloves garlic, minced
  • 1/4 cup fresh thyme, chopped
  • 3 tablespoons fresh parsley, chopped
  • salt and pepper, to taste
  • 1 1/2 pounds pork tenderloin, trimmed
  • vegetable oil cooking spray


    Combine the mustard, bourbon, oil, garlic, thyme, parsley, salt and pepper in a bowl, stirring well. Rub into the tenderloin, covering the meat on all sides.
    Put the tenderloin in a glass dish and set aside at room temperature for no longer than 30 minutes or refrigerate for 4 hours.

    Prepare a charcoal grill for indirect cooking. Lightly spray the grill rack with vegetable oil cooking spray, moderately hot.
    Grill the tenderloins for 12-14 minutes, turning with tongs once or twice until temperature reaches 155. Let the pork rest for about 10 minutes before slicing. The internal temperature will rise to 160 during the resting period.

    Terri's Tips:
    If refrigerated allow the tenderloin to stand at room temperature for about 15 minutes before grilling.

  • Posted by terri at January 7, 2012 07:33 PM