For my Father's Day cook, I brined two pork tenderloins in a bourbon/salt/red pepper flakes for 6 hours then let rest at room temp. I set up the Kettle for a "mini minion" indirect fire.
Meanwhile, I have reduced the juice of two naval oranges and a lime by half, and added bourbon and reduced by half again. I will add the zest of the citrus and finely chopped cilantro to the glaze then mop the meat in a cpl hours or so.
Meanwhile, I have reduced the juice of two naval oranges and a lime by half, and added bourbon and reduced by half again. I will add the zest of the citrus and finely chopped cilantro to the glaze then mop the meat in a cpl hours or so.