Chipotle Bourbon Barbecue Pork Tenderloin on a Hickory Plank

Tuesday, July 2, 2013

I really wanted to make some sort of cute red, white and blue treat to share with you in honor of the 4th of July...

and then I remembered that I don't really bake, that there are not a lot of options for red white and blue food stuffs, and that I typically fail at the whole "cute" thing. 
I refused to let this revelation put a damper on my holiday spirit - I was determined to honor 'Merica's birthday appropriately on this little blog with an undeniably American recipe. 

So, I started brainstorming recipe ideas worthy of celebrating the birth of our Nation.  

The first thing that came to mind was something grilled.  That was easy;  the 4th of July and grilling are practically synonymous.  A 4th of July without perfectly charred meats and veggies is like a 4th of July without fireworks, a night without stars,  Corona without a lime,  french fries without ketchup, my life without bacon... a complete and utter let down.  

Once I decided on a grilled recipe, my mind immediately went to barbecue, and more specifically, barbecue sauce.  I'm a little obsessed with barbecue sauce.  As a kid, I ate it on everything - ham, pork, chicken, steak,  pizza, french fries, baked potatoes, vegetables, you name it - if my mom wanted me to eat it, she better have had barbecue sauce in the fridge.
And honestly, what could possibly be more American than barbecue sauce? 

Bourbon.  Duh.

The rest of the recipe just fell into place.  Deliciously sweet American whiskey.  Combined with tangy mesquite barbecue sauce.  Slathered on pork.  Grilled on a Weber.

It doesn't get any more American than that.  My work here is done.

Chipotle Bourbon Barbecue Pork Tenderloin on a Hickory Plank
Serves:  6
Prep Time: 30 minutes
Cook Time:  20 minutes
Total Time:  50 minutes

1 pack of pork tenderloin (usually 2 to a pack)
2 cups of water
2 tablespoons of salt
1 tablespoon of garlic powder
1 teaspoon of thyme
1 cup of mesquite style barbecue sauce (I used Sweet Baby Ray's)
1/2 cup of bourbon 
1 chipotle pepper + 1 teaspoon of adobo sauce 
1 clove of garlic
Salt and Pepper for seasoning

One hour before cooking, submerge a hickory plank in water.  In a large bowl or Ziploc bag, add water, salt, garlic powder and thyme and mix well (this creates a brine).   Add pork tenderloin and allow to soak for 30 minutes.  Meanwhile, add barbecue sauce, bourbon, chipotle pepper, adobo sauce and garlic clove to a food processor or blender and blend for about 30 seconds to 1 minute. Remove pork from brine and season with salt and pepper.  Heat grill to high heat.  Place soaked plank on grill and allow to "cook" for five minutes.  At the same time, sear pork tenderloin on each side for about 2 minutes.  Flip plank over and place seared pork tenderloin on the blackened side of the plank.  Close grill lid and allow to cook for 15 minutes or until pork registers 150 F (for medium).  Slather with the Chipotle Bourbon Barbecue Sauce in the last three to five minutes of cooking.   Allow pork to rest 10 minutes before slicing to serve. Top (drown) with the remaining Chipotle Bourbon Barbecue Sauce. 

I served it with the "Creamed" Spinach Casserole, and it was pretty damn good. 


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