Cajun Grilled Pork Tenderloin W/ Bourbon-Mustard Glaze

• 2 lbs pork tenderloin (two tenderloins, 1 lb each)
• 2 tablespoons creole seasoning (Zatarains or Tony Cacheres)
• 12 cup dark brown sugar
• 14 cup Bourbon
• 18 cup Worcestershire sauce
• 12 cup cane syrup
• 2 tablespoons TABASCO brand Chipotle Pepper Sauce
• 14 cup creole mustard
• Tabasco sauce, to taste

1. Wash the pork tenderloins and pat dry.
2. Rub them generously with the Cajun rub.
3. Preheat the grill on medium high heat.
4. Place on grill for a few minutes on high.
5. Sear until grill marks appear on all sides of the pork.
6. Blackening will enhance the flavor.
7. Turn the grill down to the lowest heat, or move to the side where they will only receive indirect heat.
8. You want to set the grill to about 325 to 350F Cover the grill, and let the pork cook for about 30 minutes.
9. Meanwhile, make the glaze by placing all ingredients in a small saucepan and bringing to a boil.
10. Lower heat and cook for 5 minutes, stirring occasionally.
11. Set aside.
12. After 30 minutes on the grill (from Step 3), turn and baste the tenderloin with the bourbon-mustard glaze.
13. Continue grilling for 15 minutes, turn and baste again, and continue grilling for 15 more minutes, for about an hour total.
14. Insert a meat thermometer and when the pork reaches 150F, remove to a platter.
15. Cover with foil and let rest about 15 minutes.
16. Slice and serve with extra glaze.

pork tenderloin, creole seasoning, brown sugar, bourbon, worcestershire sauce, cane syrup, pepper sauce, creole mustard, tabasco sauce

Taken from www.food.com/recipe/cajun-grilled-pork-tenderloin-w-bourbon-mustard-glaze-503893 (may not work)