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Bourbon-Brown Sugar Pork Tenderloin

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  • mstruth
    Former Member
    • Sep 2017
    • 58
    • Maitland, FL

    Bourbon-Brown Sugar Pork Tenderloin

    Pork tenderloin tonight. Pleased with this initial effort. Front-seared it slightly, then low-and-slow to finish.
    Attached Files
  • mountainsmoker
    Banned Former Member
    • Jun 2019
    • 1815
    • Bryson City, NC

    #2
    Pork tenderloin is a great cut. I take it to 145. Yours sounds delicious.

    Comment


    • mstruth
      mstruth commented
      Editing a comment
      Thanks - I pulled this one at 140, but then let it rest for 10 minutes while other items were pulled together.
  • Mr. Bones
    Charter Member
    • Sep 2016
    • 10014
    • Kansas Territory
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    #3
    Not only does that tenderloin look Great as all git-out, but them also look to be some Epic mashed taters, as well, Brother!
    Don't even think I ain't all kinda eyeballin them green beans up, too...

    Comment


    • mstruth
      mstruth commented
      Editing a comment
      Garlic and chive

    • RickyBobby
      RickyBobby commented
      Editing a comment
      I was thinking the exact same thing!
  • holehogg
    Club Member
    • Nov 2017
    • 2571
    • Port Elizabeth, South Africa

    #4
    Good job Sir. Looks outstanding.

    Comment


    • mstruth
      mstruth commented
      Editing a comment
      Thanks - I was only responsible for tenderloin. The sous chef/boss/wife did potatos and green beans.
  • HawkerXP
    Club Member
    • Jul 2016
    • 6318
    • Virginia
    • 2 Weber Performers, 1 kettle, 1 Smoky Joe and a PBC
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    #5
    Nice lookin meal!

    Comment


    • mstruth
      mstruth commented
      Editing a comment
      Thanks!
  • jgreen
    Charter Member
    • Oct 2014
    • 2735
    • Winnipeg Manitoba Canada
    • Cookers:
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      and, maybe some other toys as well

    #6
    Well cooked. Looks fantastic.

    Comment


    • mstruth
      mstruth commented
      Editing a comment
      Thanks - I was only responsible for tenderloin. The sous chef/boss/wife did potatos and green beans.
  • fkrall
    Club Member
    • Jan 2017
    • 171
    • Northern NJ

    #7
    Rub recipe?

    Comment


    • fkrall
      fkrall commented
      Editing a comment
      Marinade recipe? (This is tougher than I expected.)

    • mstruth
      mstruth commented
      Editing a comment
      - 1/4 cup firmly packed dark brown sugar - 1/4 cup minced green onions - 1/4 cup bourbon - 1/4 cup soy sauce - 1/4 cup Dijon mustard -1/2 tsp ground black pepper Note: Is you reserve some marinade, add a little cotnstarch to it, and bring to boil while stirring you get a WONDERFUL glaze to paint the tenderloin slices. (Southern Living, February 2011)
      Last edited by mstruth; September 2, 2019, 03:03 PM.

    • fkrall
      fkrall commented
      Editing a comment
      Thanks; marinade sounds great
  • klflowers
    Club Member
    • Sep 2015
    • 3671
    • Tennessee

    #8
    Good looking plate. I see you are a smart man - sous chef, boss, wife

    Comment

    • clb239
      Club Member
      • Oct 2016
      • 786
      • Farmville, Va
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      #9
      I am following this recipe tonight it is Chris Prieto's Ultimate BBQ cookbook from Southern Living...

      Comment

      • Jfrosty27
        Club Member
        • Mar 2020
        • 1300
        • Muskego, WI
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        #10
        Looks perfect!! One of our favorite bbq items. Thanks for the rub/marinade recipe.

        Comment

        • richinlbrg
          Founding Member
          • Jul 2014
          • 1892
          • Leesburg, VA. (Northern, VA)
          • We have two weber kettle grills (one LARGE and one small/average), the SnS and the Weber Smokey Mountain 18" smoker. We use both natural lump charcoal and KNB for smoking and measure our temps with a Maverick 733, thermopen and MK4. Favorite beer depends on what is cooking (alt answer is yes).

          #11
          Looks GREAT! Thank you for sharing your recipe , mstruth - I’ll be trying it soon!

          Comment

          • Matt Bykowski
            Club Member
            • Jun 2020
            • 17
            • New Berlin, WI

            #12
            Well, I wasn't hungry. Now I am. Looks awesome. Thanks for sharing the recipe.

            Comment

            • clb239
              Club Member
              • Oct 2016
              • 786
              • Farmville, Va
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              #13
              Here are my results... Click image for larger version

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              Comment

              • Henrik
                Founding Member - Moderator Emeritus
                • Jul 2014
                • 4477
                • Stockholm, Sweden

                #14
                Beautiful pork AND mash! Outstanding!

                Comment

                • fzxdoc
                  Founding Member
                  • Jul 2014
                  • 5368
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                  #15
                  Here's the link to the Bourbon Brown Sugar Pork Tenderloin recipe thatmstruth used in his original post:

                  https://www.myrecipes.com/recipe/bou...ork-tenderloin

                  It's a Southern Living Feb 2011 recipe sourced on the myrecipes.com site.

                  I'm going to give it a try.

                  Kathryn

                  Comment

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