Jack Glazed Pork Tenderloin

Meat & Whiskey are brothers of the grill. Try your hand at this glazed tenderloin recipe and enjoy.

- 4 pork tenderloins
- BBQ rub
- Tennessee Honey glaze

- 3tbsp paprika
- 2tbsp sea salt
- 2tbsp of brown sugar
- 1tbsp garlic powder
- 1tbsp chilli powder
- 1tbsp black pepper

Mix all the rub ingredients together in a bowl

- 100ml Jack Daniel’s Tennessee Honey
- 200g dark brown sugar
- 100ml soy sauce
- 100ml ketchup
- 50ml honey
- 1tbsp hot sauce
- 1tbsp apple cider vinegar
- 5tsp BBQ rub


Dust down the loins with BBQ rub. Set your BBQ up for cooking at a medium head of around 170°C.

Cook the loins as you would a steak over direct* heat, turning every 5-6 minutes.

When the pork tenderloins reach an internal temperature of 65°C brush on the glaze and move them to an indirect* heat on your BBQ.

After 5 minutes, remove the loins and allow them to rest under loosely tented foil for 5 more minutes. Slice thinly and drizzle with more glaze and serve straight from the chopping board.

*indirect cooking- the ‘slower cook’. This requires the heat to be on side of your grill; cooking is to take place on the unheated side
* direct cooking- the most basic way to cook: directly over heat

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