Grilled Bourbon-Marinated Pork Tenderloin

Ingredients

• 1000 g pork tenderloin
• 120 ml Kentucky bourbon whiskey
• 60 g dark brown cane sugar
• 60 ml naturally brewed soy sauce
• 30 g Dijon mustard
• 45 ml extra-virgin olive oil
• 1 tbsp Worcestershire sauce
• 1 piece yellow onion
• 4 cloves fresh garlic clove
• 1 tsp ground black pepper
• 6 sprigs fresh chives

Method

1. Remove the thin silverskin and excess surface fat from the pork tenderloins using a sharp knife to prevent the meat from shrinking and curling during cooking.
2. Peel and finely mince the yellow onion and fresh garlic cloves.
3. In a bowl, whisk together the bourbon whiskey, dark brown cane sugar, naturally brewed soy sauce, Dijon mustard, extra-virgin olive oil, Worcestershire sauce, ground black pepper, garlic and onion until the sugar crystals are completely dissolved.
4. Take one-third of this mixture and reserve it in a clean airtight container in the refrigerator, away from the raw meat, to make the finishing glaze.
5. Place the trimmed tenderloins in a shallow dish, pour the remaining two-thirds of the marinade over them, turn a few times to coat well, then cover directly with plastic wrap and refrigerate for at least four hours.
6. Take the meat out of the refrigerator half an hour before cooking to let it come to room temperature, which ensures an even internal cook.
7. Pour the reserved portion of marinade into a small saucepan and simmer over low heat for a few minutes until it thickens, takes on a syrupy consistency and coats the back of a spoon.
8. Preheat your grill or heat a cast-iron skillet over medium-high heat. Drain the tenderloins and pat them dry with paper towels to remove excess surface liquid.
9. Place the meat on the hot grill grates and sear each side for about three minutes to achieve golden, caramelized grill marks without burning the sugar.
10. Lower the heat or move the pork to an indirect heat zone, then continue cooking while regularly brushing the surface with the hot reduced glaze.
11. Check the internal temperature: remove the meat as soon as a thermometer registers 63 °C in the thickest part, which guarantees a juicy and subtly rosy texture.
12. Transfer the tenderloins to a cutting board, tent loosely with aluminum foil and let rest for ten minutes so the internal juices can redistribute evenly.
13. Slice the meat into thick medallions, arrange them on a warmed serving platter, drizzle with the piping hot bourbon glaze and finish by scattering the finely snipped fresh chives on top.

Nutrition

Per serving

Energy

385.2 kcal

Protein

54.17 g

Carbohydrate

7.96 g

Fat

12.99 g

Fibre

0.62 g

Calcium

12.48 mg

Iron

0.42 mg

Magnesium

9.96 mg