Southern BBQ Smokehouse Dinner: Whiskey Pork Tenderloin and Bourbon Beans

Allergens

Soy (in barbecue rub), Wheat (in barbecue rub)

Ingredients

• 1 pork tenderloin (2 lbs)
• 1/2 cup whiskey
• 1/4 cup apple cider vinegar
• 1/4 cup brown sugar
• 1/4 cup barbecue rub
• 2 tbsp smoked paprika
• 2 tbsp freshly ground black pepper
• 2 tbsp kosher salt
• 2 tbsp garlic powder
• 1 tbsp onion powder
• 1 tbsp cayenne pepper
• 1 can (15 oz) pork beans, drained
• 1/2 cup bourbon
• 1/4 cup molasses
• 1/4 cup ketchup
• 1/4 cup brown sugar
• 2 tbsp apple cider vinegar
• 1 tbsp Worcestershire sauce

Instructions

1. In a large bowl, combine whiskey, apple cider vinegar, 1/4 cup brown sugar, and barbecue rub. Add pork tenderloin, turning to coat evenly in the marinade. Cover and refrigerate for at least 2 hours or overnight.
2. Preheat grill to medium high heat (around 350°F). Remove pork from marinade, discarding any excess liquid. Season with smoked paprika, freshly ground black pepper, kosher salt, garlic powder, onion powder, and cayenne pepper.
3. Grill pork tenderloin for 20 25 minutes or until internal temperature reaches 145°F, turning occasionally and basting with marinade. Remove from grill and let rest for 5 minutes before slicing.
4. In a medium saucepan, combine drained pork beans, bourbon, molasses, ketchup, 1/4 cup brown sugar, apple cider vinegar, and Worcestershire sauce. Bring to a boil over medium heat, then reduce heat and simmer for 20 25 minutes or until beans thicken slightly.
5. Slice pork tenderloin and serve with Bourbon Beans on the side.

Chef’s Insight

To achieve the perfect smokehouse flavor, be sure to let the pork rest after cooking. This allows the juices to redistribute, resulting in a tender and juicy bite every time.

Notes

This recipe is best enjoyed with a side of cornbread and a glass of sweet tea or lemonade.