Fireball Whiskey Pork Tenderloin
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I’m back with another recipe that uses Fireball! This one is Fireball Whiskey Pork Tenderloin!
It also includes a side dish of apples because pork and apples go together perfectly 🙂
I found these adorable little bottles at the grocery store and that’s what gave me the idea to pair them together.
How to Make Fireball Whiskey Pork Tenderloin
The sauce/ glaze is super simple to make.
Everything you see here goes into a saucepan, bring to a boil, and simmer for 15 minutes.
Seriously this needs to be a scented candle or air freshener or something, it smells amazing.
You can see as it simmers it gets nice and thick.
Take a few spoonfuls from the saucepan and put in a small bowl.
Brush some of it over a 1 1/2 pound pork tenderloin.
Season with kosher salt and pepper and place the pork tenderloin on a Traeger grill/ smoker set to 300 degrees for about an hour.
This could really go on any smoker or on a baking sheet and into a 300 degree oven for the same amount of time.
Brush with more of the sauce a few more times as well.
Once the pork has about 20 to 25 minutes of cook time left, cut 2 Honeycrisp apples into 1 inch thick slices.
Then brush them with more of the Fireball sauce.
Next, place the apples on the grill grate with the pork.
Or on to the baking sheet if you are cooking this in an oven.
I recommend using a temperature probe or thermometer so you can remove the pork at exactly 145 degrees.
My pork reached temperature slightly before my apples were done.
So if that happens, simply remove the pork and let it rest while the apples cook to your liking.
Why not serve Fireball Whiskey Pork Tenderloin with even more Fireball to sip on?!
Seems like a great idea to me!
And don’t forget to serve the rest of the sauce on the side for dipping 🙂
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If you like Fireball Whiskey Pork Tenderloin, you might also like…
Fireball Whiskey Chicken Wings
Maple Pork Tenderloin and Apples
BBQ Pork and Waffles with Bourbon Syrup
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Fireball Whiskey Pork Tenderloin
Fireball Whiskey Pork Tenderloin starts with a homemade Fireball glaze that's sweet and spicy and served with pork tenderloin and apples
Ingredients
- 3/4 cup brown sugar
- 1/2 cup Fireball Whiskey
- 1/2 cup ketchup
- 3 Tbsps apple cider vinegar (white or red wine vinegar will work too)
- 3 Tbsps Worcestershire sauce
- 3 cloves garlic minced
- kosher salt, pepper, crushed red pepper flakes
- 1 1/2 pound pork tenderloin
- 2 Honeycrisp apples
Instructions
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Combine brown sugar, Fireball Whiskey, ketchup, vinegar, Worcestershire sauce, garlic, kosher salt, pepper, and ground red pepper in a saucepan. Whisk together and bring to a boil. Reduce heat and simmer 15 minutes, whisking occasionally.
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Put a few spoonfuls of the sauce in a smaller bowl and brush some on all sides of the pork tenderloin. Season the pork with kosher salt and pepper.
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Cook the pork according to one of these methods.
Traeger grill/smoker: Set the Traeger to 300 degrees. Place the pork on the grill grate for 1 hour or until the internal temperature reaches 145 degrees. Brush a few more times as it cooks with the sauce.
Oven: Put the pork on a baking sheet and bake in a 300 degree oven for 1 hour or until the internal temperature is 145 degrees, Brush a few more times as it cooks with the sauce.
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When the pork has about 20 to 25 minutes left, cut the apples into 1 inch thick slices. Brush with more of the sauce. If cooking on the Traeger place the apples right on the grill grate, if cooking in the oven place the apples around the pork on the baking sheet.
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Serve the pork and apples with the leftover sauce for dipping.
Follow me on:
My Amazon Author Page
YouTube
Instagram
Facebook
Pinterest
My first cookbook is now available on Amazon! Get one for yourself or as a gift HERE!
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