Smoked Bourbon Pork Tenderloin

Normally, we spent November weekends raking and blowing and collecting leaves  but last weekend, we ignored all the leaves that are blanketing our yard and we spent intentional time together. (The leaves will still be there next weekend.🍂)  Friday night we went to dinner and a movie, we spent our Saturday at an air show and ventured out on a marathon shopping trip on Sunday.  It was so much fun but I think I was even more worn out on Monday morning than if I had worked in the yard all weekend. 😅

Thankfully, the weather cooperated all weekend with lots of sunshine and warm temperatures.  This nearly perfect Fall weather, makes me want to spend my whole weekend, outside.☀️ These 80 degree afternoons may not be the norm for November but I'm taking full advantage.  You better believe that I'll be firing up the grill to cook my dinner outside this week. 

Those of you that read my blog posts regularly, already know that I'm not a red meat or pork eater.  It wasn't a medical decision to avoid it - just my preference.   That doesn't mean that I don't prepare beef and pork.  (I'm a caterer - I make things that I don't eat - every day.😅)   The great thing about cooking on the grill is that I can simultaneously cook a chicken breast for myself and a pork tenderloin for my family.  

Since I can't give you a first hand description of this Smoked Bourbon Pork Tenderloin - I will only say that it looked and smelled fabulous.  I figured that I would be able to get 2 or 3 meals out of this tenderloin but the two family members that I served it to enjoyed it some much, that there were only a few pieces left at the end of the meal.  I figure that's the best assessment of a recipe that I could ask for.  😅

Smoked Bourbon Pork Tenderloin
1/2 cup bourbon
1/2 cup soy sauce
3 Tablespoons brown sugar
3 garlic cloves, smashed
1 teaspoon pepper
1/2 teaspoon red pepper flakes
2 (1 pound) pork tenderloins

Combine bourbon, soy sauce, sugar, garlic, pepper and red pepper flakes in saucepan.  

Bring to a boil and boil for 1 minute.  Remove from heat and let cool.  Reserve 1/4 cup.  

Place pork in a ziploc bag and add marinade.  Refrigerate 3-24 hours. 

Soak wood in water for 1 hour.  Light grill and add wood to charcoal.  

Place pork on grill and cook until meat registers 135 degrees. 

Brush top and sides of pork with half of reserved marinade.  Flip and repeat. 

Transfer to a a cutting board.  Let rest 10 minutes.  Slice and serve.  

Ciao!

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