Honey-Bourbon Grilled Pork Tenderloin

Thank You!!!!! We used to make this recipe all the time since it was in the 1995 magazine.  9 moves, countless copies made and given out - we just realized this March we could not find the recipe.  We have searched online and my husband was getting soooo upset. It is the exact recipe we used to make except we think we used shallots instead of onions however after 20 plus years of making it we might have changed that.  This is a family favorite, company loves it and we are grateful to you for having it.  

This was delicious. I only needed to feed 2 so I used 1 tenderloin. I then halved the ingredients for the marinade/sauce. I followed bearpaw's tip & cooked it to 150 degrees . We used mesquite charcoal and that was the perfect compliment to this sauce. It was perfect.

Delicious! Can't go wrong with a bourbon sauce:) Very easy and smelled heavenly during grilling. Will definitely make this again.

I used boneless pork loin which I cut into 3/4 steaks before marinating. Cooked pork on the grill-5 minutes each side direct, 3 minutes indirect. Sauce was superb, served pork with roasted potatoes. I don't think boiling for 3 minutes removes the alcohol from the bourbon so be aware if that is an issue. Excellent dish, everyone loved it.

This smells amazing as it is cooking! We cooked it in the oven under the broiler as there was a foot of snow on top of our grill. We cooked it to only 150 degrees and let it sit for 5 min. before cutting. It was juicy and just a tiny pink in the middle. The sauce was really good, especially on the mashed potatoes, but needed a little less lemon juice perhaps. I think it would be great when cooked outside on the grill so we will try it again in the summer.