Grilled pork loin with a Bourbon Peach pepper glaze.
One package of pork tenderloin, there's always two in a pack
B&B Charcoal Trinity rub
2 tablespoons of pureed garlic
3 tablespoons of pork fat melted, or vegetable oil
For the sauce...
For more photos 1/4 cup of Knob Creek Maple smoked bourbon
One half of a finely chopped Vidalia onion
One tablespoon of B&B Charcoal Swine Shaker rub
2 tbsp butter
One heaping teaspoon of fresh honey
1/2 cup of peach pepper Jam or peach jam ( if you can't find Peach pepper Jam then chop up a quarter cup of red peppers and you will saute the peppers with the onions)
Now pour yourself a nice glass of that bourbon and let's get started
Generously season your pork loin with the Trinity rub on all sides, then mix your pureed garlic with the oil or fat and pour that over your pork loin, rub it in! Set that aside and let's go like that Grill while we make the sauce that way it's ready to go when the sauce is done.
Now that your grill has been lit...
Throw your butter in a pan on medium-high heat and sauteed onions until they caramelize.
Next throw in your peach jam and melt it in stirring constantly, then you're honey and your seasoning.
Cook this for just a few minutes till all the ingredients are married together.
Now let's get that bourbon in there!
If you are a Seasoned Chef like that on fire and let it burn out and continue to cook for about 10 minutes to 12 minutes.... if not don't hurt yourself, let the bourbon cook down for about 12 to 15 minutes and then turn the heat off.
Now let's grill...
Pork tenderloin grills pretty quickly, this is the filet mignon of your swine.
Grill on every side until your pork tenderloin reaches 145 degrees. If you purchased a good quality tenderloin like Berkshire pork or a trusted farmer organic pork you can pull it off at 140.. more of a medium temperature.
Next slice it up on a plate over right with some nice vegetables or roasted baby potatoes! Pour that sauce all over your pork and enjoy... you should be on your second glass at least of bourbon by now. Cheers!