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 (recipe below)

  • - Tennessee Honey glaze (recipe below)


    • - 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 heat 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.

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

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