PORK TENDERLOIN with APPLE-BOURBON BBQ SAUCE

Makes 4 servings

With a few simple preparations and a quick cook on the EGG, you will never have to sit through a dinner of dried-out, flavorless pork tenderloin again. Pork and apples may be a traditional pairing, but once you add sweet and smoky bourbon to the mix, all bets are off. The subtle notes of caramel and spice in the glaze push this dish over the top.

APPLE-BOURBON BBQ SAUCE

1 cup (240 ml) ketchup

1 tbsp (11 g) prepared yellow mustard

1 tbsp (15 ml) cider vinegar

1 tbsp (15 g) light brown sugar

2 tbsp (30 ml) pure maple syrup

3 tbsp (45 ml) bourbon

¼ cup (60 ml) apple juice

1 tsp Worcestershire sauce

½ tsp fresh lemon juice

½ tsp ground cinnamon

½ tsp granulated garlic

1 tsp onion powder

½ tsp paprika

¼ tsp red pepper flakes

2 pork tenderloins, about 1½ lb (680 g) each, silver skin removed

Olive oil

Kosher salt

Freshly ground black pepper

Prepare the BBQ sauce: In a small saucepan combine all the sauce ingredients and bring to a gentle boil over medium heat, stirring frequently. Lower the heat to low and simmer until the sauce is slightly thickened, 5 to 8 minutes.

Set up the EGG for 400°F (200°C), indirect with a drip pan. Fill your firebox with natural lump charcoal and with the top and bottom vents wide open, light the fire and close the EGG. After about 10 minutes, close the bottom draft screen. When the temperature nears your 400°F (200°C) target temperature, partially close the bottom vent door and the top of the daisy wheel, leaving both vents 40 percent open. Make minor adjustments as necessary.

Prepare the pork tenderloins: Rub the tenderloins down with a light coating of olive oil and season with salt and black pepper. Once the EGG comes up to temperature, place the pork on the cooking grid and close the lid. Cook for about 14 minutes, then brush the tenderloins with the BBQ sauce and continue to cook until they reach an internal temperature of 145°F (63°C), 5 to 6 minutes. Remove the tenderloins from the grill, tent loosely with foil and allow them to rest for 10 minutes before slicing and serving.