1 ½ Pork Tenderloin

3 tablespoons of Crown Royal Apple whiskey

3 tablespoons of brown sugar

3 tablespoons of Dijon mustard

3 tablespoons of unsalted butter

1 tablespoon of minced garlic

½ cup Kosher salt

Garlic powder

Smoked paprika

Black pepper

Brining Solution:

Heat up 2 cups of water to dissolve ½ cup of kosher salt.  Add 6 cups of cold water, once the salt has dissolved and allow to cool down before adding to the meat.

Crown Royal Apple Glaze:

Melt 3 tablespoons of unsalted butter.  Add in a tablespoon of minced garlic and cook on medium high heat for one minute.  Add 3 tablespoons of brown sugar, then season with 1 teaspoon of black pepper and kosher salt.  Continuously stir mixture as it begins to bubble and thicken.  Cook mixture for about 2 minutes then add 3 tablespoons of Dijon mustard, while constantly stirring for about two minutes or until the glaze has thicken up.

Pork Tenderloin:

Place the pork tenderloin in a plastic bag and add the brining solution.  Refrigerate the pork tenderloin for 12 hours.  After removing the pork tenderloin from the solution, allow the meat to come to room temperature and then rinse off the meat with water and pat dry.  Season the meat with a teaspoon of black pepper, smoked paprika, cayenne pepper, and garlic powder.  Place the meat in the oven on 350F for 40 minutes.  Remove the tenderloin and add a generous amount of the glaze and place back in the oven for an additional 10 minutes.  Once the tenderloin is finished, allow it to sit for 10 minutes before cutting and serving.