For most people, the word pig conjures up images of bacon, ham, ribs, chops, and barbecue-sauce-slathered pulled pork. Grilled cuts of pork, however, are more apt to evoke Tuscan than Tennesseean cooking: Searing and smoke are old-world porcine pleasures. Your best bet on a grill is the tenderloin, the cut you'll often see sliced into thin medallions.

Although tender, succulent, and elegant, it is also lean and therefore needs a marinade, like the one used here. The spicy brown mustard, in this case, adds some kick to the sweetness of the bourbon and the meat itself. And the bourbon? Think of it as a more refined way to add a little Appalachian flavor.

3/4 cup spicy brown mustard
1/4 cup plus 2 tbsp bourbon
3 tbsp olive oil
1/4 cup plus 2 tbsp chopped fresh thyme
3 cloves garlic, minced
3 tbsp chopped flat-leaf parsley
freshly ground black pepper, to taste
3 pork tenderloins, each 3/4 to 1 lb,trimmed
vegetable-oil cooking spray

Serves: 4


2. Put the tenderloins in a shallow glass or ceramic dish, cover, and set aside at room temperature for no longer than 30 minutes, or refrigerate up to 4 hours. If refrigerated, let the tenderloins stand at room temperature for 15 minutes before grilling.

3. Prepare the grill: Lightly spray the grill rack with vegetable-oil cooking spray. Light the fire and wait until moderately hot.

4. Grill the tenderloins for 12 to 14 minutes, turning with tongs once or twice, until cooked through with an internal temperature of 150 to 155 degrees. Let the pork rest for 10 minutes before slicing; the temperature will rise to 160 degrees during the resting period. Slice thin and serve.