The aroma of grilled meat lofting in the air makes me hungry, even if I’ve already had a meal. Add a little bourbon, maple syrup and Dijon mustard in the mix, and the smell of your pork tenderloin on the grill may even bring your neighbors over for dinner. Paired with creamy goat cheese mashed potatoes, this recipe is simple enough for a throw-together meal and impressive enough to serve when entertaining. Doubling the recipe will give you more to pass around if you are serving a crowd. Add some grilled broccoli to round out this delicious meal and serve with your favorite bourbon of course.
Bourbon Maple Pork Tenderloin Ingredients:
1 whole pork tenderloin, about 1 pound
½ teaspoon salt
½ teaspoon ground black pepper
2 tablespoons maple syrup
2 tablespoons bourbon
2 tablespoons country Dijon mustard
1 tablespoon chopped fresh rosemary
Goat Cheese Mashed Potato Ingredients:
1 pound potatoes (about 2½ cups), diced and unpeeled
½ tablespoon butter
½ cup skim milk
4 ounces goat cheese
¼ teaspoon salt
¼ teaspoon ground white pepper
- Preheat an outdoor grill to 375 degrees Fahrenheit. Place pork on a large plate or platter and season with salt and pepper. In a small bowl, whisk together maple syrup, bourbon, mustard and rosemary. Reserve half of the glaze in a clean bowl and brush the pork with the other half of the glaze.
- Grill the pork tenderloin for 17 to 20 minutes, turning occasionally and brushing with the remaining glaze, until pork reaches an internal temperature of 140 degrees Fahrenheit. Place pork on a cutting board and cover with aluminum foil. Let the tenderloin rest for 5 minutes before slicing.
- Meanwhile, in a large saucepan, add potatoes and cover with water. Bring to a boil and reduce to low heat. Cover and cook for about 10 minutes, until tender. Drain water and return to the stove over low heat. Add skim milk, butter, salt and pepper and mash with a potato masher while butter melts. Add goat cheese and use a hand-held mixer to whip potatoes on high until smooth and creamy.