Vonkaar's whiskey pork loin (not pr0n)
Posted: Mon Sep 11, 2006 1:12 pm
It was our 1 year anniversary yesterday so I made a nice dinner. The main course was my 'famous' whiskey pork loin...
It's a 3lb tenderloin, infused with the deep flavors of Tennessee whiskey, dijon mustard and brown sugar, and then triple-glazed with the same combination. The flavor is totally unique and completely unforgetable, if I must say so myself ^_^.
all juiced, seasoned, marinated, wrapped up and ready to go...
I'm so sexy.
Last shot of the raw meat before the glazing begins...
Off the fire, cooled and ready to be sliced.
Closeup of the meat and glaze. Yummy good!
Recipe (straight from the cookbook):
Tennessee Pork Loin:
For the pork:
1 center-cut piece of pork loin (2.5 to 3.5 pounds)
3 Tbs Tennessee Whiskey
2 Tbs barbecue rub (mine is simple, half cup of sea-salt, sugar, pepper and paprika)
3 Tbs dijon mustard
1/2 cup firmly packed brown sugar
4 slices bacon
For the Glaze:
3 Tbs salted butter
3 Tbs brown sugar
3 Tbs dijon mustard
3 Tbs Tennessee whiskey
Also needed:
butcher's string
2 cups wood chips (I like hickory or mesquite), soaked in water for 1 hour then drained
1) Butterfly the pork loin: Using a very sharp knife, cut the roast lmost in half lengthwise through one side (stop about 1 inch from the opposite side). Open the roast up as you would a book. Sprinkle the inside of the roast with 1 Tbs of the whiskey and let it marinate for 5 minutes. Sprinkle a third of the rub over the inside of the roast. Spread the mustard on top with a spatula, then sprinkle the brown sugar on top of the mustard. Sprinkle the remaining 2 tbs of whiskey on top of the brown sugar. Fold the roast back together (like closing a book) and sprinkle the remaining rub over the outside.
2) Cut four 12-inch pieces of buther's string. Position the pieces of string on the work surface so that they are parallel and roughly 2 inches apart. Place a slice of bacon across the strings so that it is perpendicular to and in the center of them. Set the roast on top of the bacon, positioning its long side parallel to the bacon. Place a slice of bacon on top of the roast. Press the remaining 2 slices against the long sides of the roast. Tie each piece of string together around the roast so that they hold the slices of bacon against it. Set the pork roast aside.
3) Make the glaze: Combine the butter, brown sugar, mustard and whiskey in a saucepan and boil until syrupy, 4 to 6 minutes. Set the glaze aside.
4) Set up the grill for indirect grilling and preheat to medium.
5) When ready to cook, place the pork roast on the hot grate, over the drip pan and away from the heat and cover the grill. Cook the roast until cooked through, 1 to 1.5 hours. To test for doneness, insert an instant-read meat thermometer into the side of the roast: The internal temperature should be about 160°F. Start basting the roast with some of the glaze after 30 minutes and continue basting every 15 minutes. If you are using a charcoal grill and the pork isn't done after 1 hour, you'll need to add 12 fresh coals to each side.
6) Transfer the cooked roast to a cutting board and let it rest for 5 minutes, then remove and discard the strings. Slice the roast crosswise and drizzle any remaining glaze over it.
It's a 3lb tenderloin, infused with the deep flavors of Tennessee whiskey, dijon mustard and brown sugar, and then triple-glazed with the same combination. The flavor is totally unique and completely unforgetable, if I must say so myself ^_^.
all juiced, seasoned, marinated, wrapped up and ready to go...
I'm so sexy.
Last shot of the raw meat before the glazing begins...
Off the fire, cooled and ready to be sliced.
Closeup of the meat and glaze. Yummy good!
Recipe (straight from the cookbook):
Tennessee Pork Loin:
For the pork:
1 center-cut piece of pork loin (2.5 to 3.5 pounds)
3 Tbs Tennessee Whiskey
2 Tbs barbecue rub (mine is simple, half cup of sea-salt, sugar, pepper and paprika)
3 Tbs dijon mustard
1/2 cup firmly packed brown sugar
4 slices bacon
For the Glaze:
3 Tbs salted butter
3 Tbs brown sugar
3 Tbs dijon mustard
3 Tbs Tennessee whiskey
Also needed:
butcher's string
2 cups wood chips (I like hickory or mesquite), soaked in water for 1 hour then drained
1) Butterfly the pork loin: Using a very sharp knife, cut the roast lmost in half lengthwise through one side (stop about 1 inch from the opposite side). Open the roast up as you would a book. Sprinkle the inside of the roast with 1 Tbs of the whiskey and let it marinate for 5 minutes. Sprinkle a third of the rub over the inside of the roast. Spread the mustard on top with a spatula, then sprinkle the brown sugar on top of the mustard. Sprinkle the remaining 2 tbs of whiskey on top of the brown sugar. Fold the roast back together (like closing a book) and sprinkle the remaining rub over the outside.
2) Cut four 12-inch pieces of buther's string. Position the pieces of string on the work surface so that they are parallel and roughly 2 inches apart. Place a slice of bacon across the strings so that it is perpendicular to and in the center of them. Set the roast on top of the bacon, positioning its long side parallel to the bacon. Place a slice of bacon on top of the roast. Press the remaining 2 slices against the long sides of the roast. Tie each piece of string together around the roast so that they hold the slices of bacon against it. Set the pork roast aside.
3) Make the glaze: Combine the butter, brown sugar, mustard and whiskey in a saucepan and boil until syrupy, 4 to 6 minutes. Set the glaze aside.
4) Set up the grill for indirect grilling and preheat to medium.
5) When ready to cook, place the pork roast on the hot grate, over the drip pan and away from the heat and cover the grill. Cook the roast until cooked through, 1 to 1.5 hours. To test for doneness, insert an instant-read meat thermometer into the side of the roast: The internal temperature should be about 160°F. Start basting the roast with some of the glaze after 30 minutes and continue basting every 15 minutes. If you are using a charcoal grill and the pork isn't done after 1 hour, you'll need to add 12 fresh coals to each side.
6) Transfer the cooked roast to a cutting board and let it rest for 5 minutes, then remove and discard the strings. Slice the roast crosswise and drizzle any remaining glaze over it.
