In downtown historic Jonesborough, TN there is a wonderful gift and furniture store called Mauk’s. They carry a variety of sauces, dressings, dips, jellies and marinades. I wanted to buy a sauce or glaze for pork tenderloin. I wasn’t sure which one to choose so I asked Joel Conger, the owner, for advice. He listed several choices then mentioned that people buy Mauk’s Sweet Bourbon Glaze by the case. I thought to myself, “This must be really good if people buy a case!”
This recipe features Mauk’s Sweet Bourbon Glaze. The smoky soy sauce glaze is a little sweet, has the right amount heat, and just a hint of bourbon.
Doc and I love it!
Grilled Pork Tenderloin with Sweet Bourbon Glaze
1 (1.0 pound) pork tenderloin
1 ½ tablespoons apple cider vinegar
1 ½ tablespoons canola oil
Mauk’s Sweet Bourbon Glaze, for glazing and dipping
Before leaving for work, add vinegar and oil to zip-top gallon bag. Insert tenderloin. Remove as much air as possible before sealing bag so pork stays in contact with marinade. Place in refrigerator.
Remove tenderloin from refrigerator 30 minutes before grilling. Heat grill to medium high.
Place tenderloin on hot grill. Discard bag and marinade. Turn meat over to brown all sides. The last 10 minutes of cooking time (It usually takes 30 minutes for the internal temperature of the tenderloin to reach 145ºF on our grill) baste tenderloin with Sweet Bourbon Glaze. The glaze will caramelize on the pork.
Remove pork from grill, place on a plate and cover with foil. Let rest 10 minutes before slicing or juices will run out and pork will be dry. For easier slicing use an electric knife.
Tip: Most sources say cook pork, well done, to 170ºF but it will be hard and dry. Pork is safe cooked medium well. Remove pork from grill at 145ºF. The temperature will increase to 150ºF while it rests. Don’t worry if it is barely pink in the center!
Published in The News and Neighbor on April 7, 2018