Fireball Whiskey Pork Tenderloin starts with a homemade Fireball glaze that's sweet and spicy and served with pork tenderloin and apples
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.
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.
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.
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.
Serve the pork and apples with the leftover sauce for dipping.