Bourbon-Brown Sugar Pork Tenderloin

[Michael_in_TX]

By sheer chance this afternoon I came across one of Malcom Reed's recipes in which he uses a similar brown sugar bourbon glaze on some pork chops (glaze is about halfway down the page): https://howtobbqright.com/2017/07/13...se-pork-chops/

[joeeless]

That looks delicious and be sure to tell the boss she delegated the job of cooking the pork to the right person

[TBoneJack]

Looks great.

I regularly cook pork tenderloin on my Weber Kettle, on the opposite side of a Slow 'n Sear, with water in the reservoir, using charcoal and pecan wood chunks, at a grate temp of 225-240 degrees. Takes about an hour to reach 140 degrees internal temp, then I sear over direct coals to an internal temp of 144 degrees.

I tried taking them off at 140 degrees internal temp, as you did, but that resulted in meat that was too rare for my taste. At least for pork. I prefer them just a little more done.

But to each his own. Your pics look great.