Whisky Glazed Pork Tenderloin

For the Rub
  • 2 tsp kosher salt
  • 1 Tbs dark brown sugar
  • 2 tsp sweet paprika
  • 1 tsp coarsely ground black pepper
  • 1 tsp mustard powder
  • 1 tsp clove garlic minced (or ½garlic powder)
For the Glaze
  • 3 Tbs butter cut into small pieces
  • 1 clove garlic minced
  • 3 Tbs Irish whisky I used Bushmill’s
  • 3 Tbs dark brown sugar
  • 2 tsp Dijon mustard
  • 1/4 tsp ground cloves
  • Salt and pepper
  • 1 1/2 lbs pork tenderloin
Make the Rub
  1. Mix the rub ingredients in a bowl, then spread on the pork on all sides, and rub it into the meat.
  2. Let sit in the fridge for a few hours.
Make the glaze
  1. Melt the butter in a saucepan over medium heat.
  2. Add the garlic and cook for a minute, then add the whiskey, and the rest of the glaze ingredients
  3. Bring to a boil, then reduce the heat to a fast simmer – whisking (so it doesn’t burn). Reduce to a thick syrup (3-5 minutes)
  4. Remove from the heat and season to taste.
Cook the pork
  1. Preheat the oven to 350.
  2. Add the pork in a large roasting dish, and cook 40-45mins.
  3. During the last 5 minutes, baste the pork with some of the glazes.
  1. Remove to a cutting board, and rest 5 minutes.
  2. Slice, and serve with the glaze.