Pork tenderloin is a fantastic cut of pork that is really easy to prepare. It is a lean, tender piece of meat, so you’ll want to be sure not to overcook it, but with a trusty digital thermometer, like the Maverick PT-100, you won’t have any problem hitting the mark.
We decided to marinate our pork tenderloins in Sweetwater Spice’s Smoked Apple Spice for additional flavor and to ensure that they would be extra juicy!
GrillGrates always lend great color and flavor. When the internal temperature reaches 140ºF pull it off the grill.
The Cherry Bourbon Gastrique is a great compliment to pork, in general. It’s sweet, a little sour and has that bourbon punch. It’s so easy and so tasty that you’ll be sure to repeat it.
Cook the mixture down until it passes the pull test. Pull your spoon through the mixture until it slowly fills in behind the spoon.
- 2 (1.5lb) pork tenderloins
- Sweetwater Spice Smoked Apple Spice Butt & Rib Bath Brine
- 3 Eyz BBQ Rub
- For the gastrique:
- 1 lb frozen cherries
- 1/2 cup white sugar
- 1/2 cup apple cider vinegar
- 3 tbsp bourbon
Trim excess fat and silver skin from the tenderloins. Place in a small Briner Bucket, or large zip top bag. Mix the Sweetwater Spice Smoked Apple Spice Butt & Rib Bath Brine with water, following the directions on the bottle. Add the liquid to the Briner Bucket. Place in the refrigerator for 1-2 hours.
Preheat your grill to high heat (500ºF+), set up with GrillGrates. Remove the tenderloins from the liquid. Remove excess liquid from the surface with paper towels. Season with 3 Eyz BBQ Rub. Grill on all sides to achieve grill marks. Remove when the internal temperature reaches 140ºF. Remove from the grill, cover loosely with foil and rest.
Combine the ingredients for the gastrique in a Lodge Logic 12” cast iron skillet. Cook over medium-high heat until thickened. When you pull a spoon across the pan the sauce should slowly fill in behind it.
Slice the pork tenderloins and serve with the cherry bourbon gastrique.