Recipe: Bourbon Mustard Brined Pork Tenderloin

Bourbon Mustard Brined Pork Tenderloin
with Creamy Cheddar Grits, Tangy Pears and a Maple-Whiskey Reduction  


Need an idea for tonight's dinner? Try this mouthwatering recipe from Highlawn Pavilion's Chef Tristan Tevrow. Featuring a delicious brine, cheesy grits, delightfully tangy pears and a maple whiskey reduction, it is a unique dish that adds some creativity to your evening.

Don't have grits? Try to experiment by pairing with another one of your favorite side dishes!


Bourbon Mustard Brine 

1 pork tenderloin 

1 cup bourbon 

¼ cup salt 

½ c Dijon mustard 

4 tsp. paprika 

½ cup honey 

Place clean pork tenderloin in brine for 12-­24 hours. Remove tenderloin from brine. Season lightly with salt and pepper. Heat pan with 1 ounce of grapeseed (or other neutral) oil. Sear all sides of pork, being careful not to burn (due to the honey in the brine). Place pork in a 400°F oven until the internal temperature reaches 160°F—approximately 15 minutes. 


Creamy Cheddar Grits 

2 cups cream 

2 cups chicken broth 

4 cups instant grits 

1 tbsp. butter 

1 ½ oz. cheddar cheese  (shredded) 

1 tbsp chives (chopped) 

Salt & pepper 

While pork is in the oven, bring cream and chicken broth to a boil. Whisk in instant grits and reduce to a simmer. Cook covered for 5 minutes. Stir in butter, shredded cheddar cheese and chives. Season to taste with salt and pepper. 


Tangy Pears 

1 pear (cut in ¼" x 1" strips) 

2 tbsp honey 

1 tbsp. lime juice 

½ tsp. sriracha 

Mix all ingredients and seal tight in a resealable plastic “Ziploc” bag for 2 hours. 

Maple Whiskey Reduction     

2 oz. maple whiskey 

3 oz. chicken stock 

2 oz. unsalted butter 

Flambé maple whiskey. When alcohol is cooked out, add chicken stock. Reduce to a sauce consistency. Whisk in butter.


Serves 2

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