🐖 Habanero Maple Pork Tenderloin with Charred Whiskey Butter

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🍳 Method

1. Marinate the Pork

  • In a bowl, whisk together maple syrup, mustard, vinegar, habanero, garlic, olive oil, paprika, salt, and pepper.
  • Place pork tenderloins in a zip-top bag or shallow dish and pour marinade over them.
  • Refrigerate for at least 2 hours, preferably overnight.

2. Prepare the Charred Whiskey Butter

  • In a small saucepan, melt butter over medium heat.
  • Add garlic and cook until fragrant.
  • Stir in whiskey, Worcestershire, lemon juice, and salt.
  • Simmer until slightly thickened (about 3–5 minutes).
  • For a smoky twist, char shallots or lemon zest on a grill or open flame and stir into the butter.

3. Grill or Roast the Pork

  • Preheat grill to medium-high or oven to 400°F (200°C).
  • Remove pork from marinade and pat dry.
  • Grill for 15–20 minutes, turning occasionally, until internal temp reaches 145°F (63°C).
  • Let rest for 5–10 minutes before slicing.

4. Serve

  • Slice pork into medallions and drizzle generously with charred whiskey butter.
  • Garnish with fresh herbs or grilled citrus slices.

🌟 Pro Tips

  • Use gloves when handling habaneros—they’re fiery!
  • For extra char, sear the pork over direct flame before finishing over indirect heat.
  • Pair with roasted sweet potatoes or grilled corn for a Southern-inspired feast.

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