That’s a nice piece of meat
Make sure to cook this over direct moderate heat by regulating the air over the coals. Butterflying the pork will help it cook faster without it drying out due to the low amount of fat to keep the meat moist. Once done, slice how ever desired, this would work well on sandwiches or serves as slices.
Honey Marinated Pork Loin
- 1/2 cup bourbon
- 1/4 cup vegetable oil
- 1/4 cup soy sauce
- 1/2 cup honey
- 1/4 cup molasses
- 1 small onion diced fine
- 4 garlic coves minced
- 4-6 cayenne peppers diced fine
- Salt/pepper
- 3-4 lb pork loin
Pour oil in sauce pan and cook the onion over moderate heat until softened. Add the garlic and cayenne and cook until fragrant. Add sugars, and soy sauce and simmer for five minutes. Remove from heat and add bourbon. Season with salt and pepper and allow to cool completely. Butterfly the pork and submerge in marinade. Place in refrigerator for eight hours, turning every two hours. Make a fire and grill pork brushing with marinade until done, about 30 minutes.
Oh wow! That is gorgeous! And I bet it tasted great too. Bravo!
That’s not a nice piece of meat, it’s a beautiful piece of meat
I enlarged your “meat”picture so I could get the full drool factor effect.
You said it, a nice piece of meat. Never thought about butterflying a tenderloin, but it looks great. And bourbon and tenderloin are a favorite combo!
Now that is American cooking at it’s best. Deep flavours set into top quality ingredients.
Your killer marinade aside, you really are a master at the grill, Greg. That roast looks perfectly done.
Just. Perfect.
The glaze sounds delicious, with the bourbon and molasses in it too. Also, I’ve heard great things about butterflying the meat for grilling, it’s something that I’ve been meaning to try, so thanks for reminding me.
Sounds like an amazing taste experience. The only piece of meat I’ve ever butterflied is a boneless leg of lamb but this is would be much easier to prep.
Sounds like a great recipe. Thanks!
Not to be picky, but don’t you mean a boneless pork loin, not a tenderloin? Tenderloins (the small side of the t-bone chop) are only about 2″ thick, and seldom weigh more than a pound and a half…not much there to butterfly, ya’ know?
Marinade sounds AMAZING…
One would think you worked in a butcher’s shop. Fixing now.
Yum! Now you’re making me wish we had a grill. (Yes, we are the only Americans that don’t own one.)
I agree – I think a pork sandwich with this would be amazing!
We don’t usually have bourbon..any other substitute??.. barb
Maybe increase the honey and add about a quarter cup cider vinegar. Taste it though to make sure it’s not too tart.
A very impressive hunk of meat!
That looks and sounds amazing ! So tender and juicy !
Delicious.
Mandy
Now I wanna eat at your place, if I am a mice that would be my cheese. Look at that slab of nice pork
You used honey! Guess I’ll just need to earmark this one for an upcoming meal! THis looks sooo good. My husband would want every bit of the burned part.
Looks delicious – I’m also digging the sandwich idea – how fun —-
Reminds me of the bourbon steak. Mmmmm. Love this one!
Dang it. Why did I have to look at this right before bed? I’m going to dream about this amazing (honey marinated?!?!) pork loin tonight. Hmm. Actually, maybe that’s not so bad.
Now that is what I call a serious piece of meat!! Love honey + pork..always a winner!
I’m a sucker for meats with a bit of sweetness. Honey pork tenderloin? Why not!
yum. This looks so good! Can’t wait to try it out!
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