Difficulty: Beginner
Pork
Irish Whiskey Pork Tenderloin
Chef Greg
Prep Time: 20 min
Cook Time: 20 min
Difficulty: Beginner
Juicy grilled pork tenderloin coated in a sweet and savory mustard, honey, garlic, and thyme glaze. Add a rich Irish whiskey cream pan sauce if you'd like, to finish it off!
Instructions
- Step 1: Prep: Trim silver skin from tenderloin. Mix mustard, honey, garlic, thyme, and olive oil. Coat pork evenly. Let sit 20–30 minutes.
- Step 2: Grill: Preheat grill to 375°F. Place tenderloins directly on grates. Cook 20–25 minutes, turning once. Pull at 140–145°F internal.
- Step 3: Optional Sear Finish: Increase grill to 425°F for last 3–4 minutes OR finish in hot cast iron for crust. Rest 10 minutes before slicing.
- Step 4: Optional Whiskey Cream Sauce: After cooking pork, add butter & shallot to skillet. Cook 1–2 minutes.
- Step 5: Deglaze with whiskey. Reduce 1–2 minutes.
- Step 6: Add broth, cream, Dijon & thyme. Simmer 4–6 minutes.
- Step 7: Season to taste. Add lemon if desired.
- Step 8: Spoon over sliced pork and serve warm.
Ingredients
Serving Sizes
Pork Tenderloin
- 1 Pork Tenderloin
- 2 tablespoon(s) Dijon Mustard
- 1 tablespoon(s) Whole Grain Mustard
- 1 tablespoon(s) George's Heavy Whipped Honey
- 2 tablespoon(s) Chef Greg's 4 Letter Rub
- 1 Irish Whiskey (One Splash - Optional)
- 1 tablespoon(s) Olive Oil
Irish Cream Sauce
- 1 tablespoon(s) Butter
- 1 Shallot, minced (or 1 small onion)
- 1/4 cup(s) Irish Whiskey
- 3/4 cup(s) Heavy Cream
- 1/2 cup(s) Chicken Broth
- 1 teaspoon(s) Dijon Mustard
- 1 teaspoon(s) Colden's Freakin' Greek Rub
- Step 1: Prep: Trim silver skin from tenderloin. Mix mustard, honey, garlic, thyme, and olive oil. Coat pork evenly. Let sit 20–30 minutes.
- Step 2: Grill: Preheat grill to 375°F. Place tenderloins directly on grates. Cook 20–25 minutes, turning once. Pull at 140–145°F internal.
- Step 3: Optional Sear Finish: Increase grill to 425°F for last 3–4 minutes OR finish in hot cast iron for crust. Rest 10 minutes before slicing.
- Step 4: Optional Whiskey Cream Sauce: After cooking pork, add butter & shallot to skillet. Cook 1–2 minutes.
- Step 5: Deglaze with whiskey. Reduce 1–2 minutes.
- Step 6: Add broth, cream, Dijon & thyme. Simmer 4–6 minutes.
- Step 7: Season to taste. Add lemon if desired.
- Step 8: Spoon over sliced pork and serve warm.
Chef Pairings
Serve sliced with crispy colcannon cakes and drizzle the warm whiskey cream sauce over the pork for a hearty, pub-style meal.