The initial smokey flavors of beef, onion, garlic and soy sauce are rounded out with the sweetness of whiskey and brown sugar for a savory glaze that is irresistible. Perfect for glazing grilled meats like pork, beef and chicken, this sauce is also great mixed into baked beans or spread on burgers.

Pair with: Baked or grilled pork, beef, fish & chicken; Mix with baked beans & meatloaf; Spread on sandwiches & burgers

Usage Suggestion: Smokey Whiskey Grilled Pork Tenderloin

1/2 cup olive oil
2 teaspoons minced fresh rosemary
1 tablespoon minced garlic
1 teaspoon sea salt
1-1/2 teaspoons freshly ground black pepper
1(5-6 pound) pork loin roast
1-3/4 cups Smokey Mountain Whiskey Glaze

Combine the olive oil, rosemary, garlic, salt and pepper in a small bowl. Whisk to blend well. Butterfly the pork loin roast, then place in a zip-sealing bag and pour seasoned oil over. Marinate up to 12 hours in refrigerator. Heat a grill to medium-high heat. Place pork loin roast on grill. Sear roast approximately 5 minutes per side to seal in the juices. Move coals to side opposite roast. Grill the meat approximately 45 minutes, turning often, until an instant-read meat thermometer inserted into the center of the meat registers 160 degrees. While meat is grilling, pour the Smokey Whiskey glaze into a small saucepan and heat the sauce through. Brush meat with the glaze the last 5 minutes and allow to caramelize. Remove meat from heat and set aside, loosely covered with foil, for 10 minutes, to rest. This helps retain juices in the meat. Slice meat as desired and serve with more warmed sauce. Serves 6.