Cajun Grilled Pork Tenderloin w/ Bourbon-Mustard Glaze

After a few rainy days in Cajun country, it was back to grilling today for dinner guests that are coming this evening. Here's a family favorite that is so easy to prepare and guaranteed to please your family and guests. This succulent pork tenderloin is bathed in a flavorful bourbon-mustard glaze and will have them coming back for more. It's "out of this world", delicious and will send your taste buds into orbit, cher! Enjoy! Bon Appetit!

 Cajun Grilled Pork Tenderloin w/ Bourbon-Mustard Glaze

2 pork tenderloins, (1 lb. each), trimmed
Cajun Rub, (recipe below)
Bourbon-Mustard Glaze, (recipe below)

Cajun Rub

2 tsb.'s salt
1 tbs. cayenne pepper 
1 tbs. black pepper
2 tbs.'s smoky paprika
2 tbs.'s garlic powder
2 tbs.'s onion powder
1 tbs. dried parsley
1 tbs. dried thyme

Combine all in food processor and pulse until well blended. Store any remaining rub in an airtight container.

 Bourbon-Mustard Glaze 

1/2 cup dark brown sugar
1/4 cup bourbon
1/8 cup Worcestershire sauce
1/2 cup cane syrup
2 tbs.'s chipotle sauce
1/4 cup Creole mustard
Few shakes Tabasco


Place all ingredients in a small saucepan and bring to a boil. Lower heat and cook for 5 minutes, stirring occasionally.

*******
Wash the pork tenderloins and pat dry. Rub them generously with the Cajun rub.

Preheat the grill on medium high heat. Place on grill for a few minutes on high. Sear until grill marks appear on all sides of the pork. Blackening will enhance the flavor.

Turn the grill down to the lowest heat, or move to the side where they will only receive indirect heat. You want to set the grill to about 325 to 350°F. Cover the grill, and let the pork cook  for about 30 minutes. Turn and baste with the bourbon-mustard glaze. Continue grilling for 15 minutes, turn and baste again, and continue grilling for 15 more minutes, for about an hour total.

Insert a meat thermometer and when the pork reaches 150°F*, take it off the grill. Remove to a platter and cover with foil and let rest about 15 minutes. Slice and serve with extra glaze.

*******
Scrumptious! Serve with a big tossed salad and my Creamy Scalloped Potatoes w/ Bacon.
.

Click here for the recipe.




I'll be sharing these at ~

Potpourri Friday @ 2805

Show and Tell Friday @ My Romantic Home 

See Ya in the Gumbo @ Ms EnPlace

*******

Time for Downtown Alive

It's that wonderful time of year again in Cajun country. Time for the Downtown Alive Spring concert series in downtown Lafayette, which is held every Friday evening beginning at 6:00 pm. Here's a little clip of the fun that was going on at last week's block party at Parc International. The fabulous "Feufollet" was rockin' the crowd. Let the good times roll, cher!
For a complete schedule, click here.

Feufollet at Downtown Alive

Hope that you are all having a wonderful week! Merci beaucoup for coming by!