Cajun Grilled Pork Tenderloin W Bourbon Mustard Glaze
Get ready to fire up the grill with this irresistible Cajun Grilled Pork Tenderloin with Bourbon Mustard Glaze! This standout recipe combines smoky Cajun spices, a hint of sweetness from brown sugar, and a velvety glaze made with rich bourbon, tangy Dijon mustard, and honey. Perfectly grilled to tender, juicy perfection, the pork tenderloin is coated in bold seasoning and finished with a luxurious glaze that caramelizes as it touches the hot grill. With just 15 minutes of prep time and a quick 30-minute cook, it’s a show-stopping dish that balances heat, sweetness, and tang in every bite. This recipe is ideal for summer barbecues, cozy dinners, or anytime you’re craving elevated comfort food with a southern twist. Serve it up with extra glaze on the side for dipping, and watch it become a guaranteed crowd-pleaser!
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Recipe Information
Ingredients
- 2 pieces (about 1 pound each) Pork tenderloin
- 2 tablespoons Olive oil
- 3 tablespoons Cajun seasoning
- 1 tablespoon Brown sugar
- 0.25 cup Bourbon
- 2 tablespoons Dijon mustard
- 2 tablespoons Honey
- 1 teaspoon Apple cider vinegar
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
Instructions
Preheat your grill to medium-high heat (about 375°F to 400°F).
Trim any silver skin or excess fat from the pork tenderloins, then pat them dry with paper towels.
Rub the pork tenderloins with olive oil to coat evenly.
In a small bowl, mix together Cajun seasoning and brown sugar. Rub the seasoning mixture all over the pork tenderloins, pressing gently to adhere the spices to the meat.
Place the pork tenderloins on the preheated grill. Cook for 20-25 minutes, rotating every 5 minutes to ensure even cooking. Use a meat thermometer and remove the pork from the grill when the internal temperature reaches 145°F.
While the pork is grilling, make the bourbon mustard glaze. In a small saucepan over medium heat, combine bourbon, Dijon mustard, honey, apple cider vinegar, salt, and black pepper.
Bring the glaze to a simmer, stirring frequently, and cook for 3-5 minutes until slightly thickened.
Once the pork tenderloins are done, transfer them to a cutting board and let them rest for 5-10 minutes.
Brush the bourbon mustard glaze generously over the pork tenderloins before slicing.
Slice the pork tenderloins into medallions and serve immediately, with extra glaze on the side if desired.
Nutrition Facts
Calories |
1873 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 64.7 g | 83% | |
| Saturated Fat | 14.9 g | 74% | |
| Polyunsaturated Fat | 7.1 g | ||
| Cholesterol | 617 mg | 206% | |
| Sodium | 12083 mg | 525% | |
| Total Carbohydrate | 54.6 g | 20% | |
| Dietary Fiber | 5.1 g | 18% | |
| Total Sugars | 43.2 g | ||
| Protein | 223.5 g | 447% | |
| Vitamin D | 1.8 mcg | 9% | |
| Calcium | 70 mg | 5% | |
| Iron | 10.7 mg | 59% | |
| Potassium | 4244 mg | 90% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
