Grilled and Butterflied Pork Loin

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.

About Rufus' Food and Spirits Guide

This blog attempts to collect some of the things I try to create with food and booze. Sometimes I succeed and sometimes I fail. My hope is to entertain and maybe help people think a little harder about what they decide to eat and drink.
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32 Responses to Grilled and Butterflied Pork Loin

  1. annashortcakes says:

    Oh wow! That is gorgeous! And I bet it tasted great too. Bravo!

  2. Mad Dog says:

    That’s not a nice piece of meat, it’s a beautiful piece of meat 😉

  3. I enlarged your “meat”picture so I could get the full drool factor effect.

  4. 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!

  5. Now that is American cooking at it’s best. Deep flavours set into top quality ingredients.

  6. ChgoJohn says:

    Your killer marinade aside, you really are a master at the grill, Greg. That roast looks perfectly done.

  7. kristina says:

    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.

  8. A_Boleyn says:

    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.

  9. cht7 says:

    Sounds like a great recipe. Thanks!

  10. 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…

  11. Michelle says:

    Yum! Now you’re making me wish we had a grill. (Yes, we are the only Americans that don’t own one.)

  12. Courtney says:

    I agree – I think a pork sandwich with this would be amazing!

  13. Barb says:

    We don’t usually have bourbon..any other substitute??.. barb

  14. A very impressive hunk of meat!

  15. Carolyn Chan says:

    That looks and sounds amazing ! So tender and juicy !

  16. Delicious.
    🙂 Mandy

  17. rsmacaalay says:

    Now I wanna eat at your place, if I am a mice that would be my cheese. Look at that slab of nice pork

  18. 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.

  19. billpeeler says:

    Looks delicious – I’m also digging the sandwich idea – how fun —-

  20. Kristy says:

    Reminds me of the bourbon steak. Mmmmm. Love this one!

  21. egg me on says:

    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.

  22. ambrosiana says:

    Now that is what I call a serious piece of meat!! Love honey + pork..always a winner!

  23. I’m a sucker for meats with a bit of sweetness. Honey pork tenderloin? Why not!

  24. Charles says:

    Oh my God Greg – that is a fantastic bit of meat. What was the occasion? Anything special, or just a “celebration of being alive on this glorious day”?

  25. nkmaria says:

    yum. This looks so good! Can’t wait to try it out!

  26. gmftycztanade1979 says:

    Reblogged this on Wayne Schaefer Post and commented:

  27. Pingback: Sunday Suppers: Barbecue Season, Hoooooooooooowie | Rufus' Food and Spirits Guide

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