Butterflied ‘n Scruffed Pork Tenderloin with Praline Whiskey Sauce

Ingredients

2 (each 3/4 to 1 lb.) Ontario pork tenderloins, trimmed
1 tbsp olive oil
3 tbsp barbecue seasoning rub
4 tbsp butter, divided
4 cloves garlic, minced
1 sweet onion, finely diced
1 cup brown sugar
2 oz whiskey
1 tsp fresh sage, chopped
¼ cup pecans, chopped
Salt and pepper

Instructions

Trim and butterfly the pork tenderloin. Using a sharp knife remove the silver skin from the outside of the pork tenderloin. Cut the pork tenderloin lengthwise down the middle about ¾ of the way through. Be careful not to cut it all the way through. Splay the pork tenderloin open like a book. Next cut lengthways about ½ inch deep on either side of the first cut and carefully spread it open. The pork tenderloin should be about ½ to 1 inch thick. Using the tip of your sharp knife diamond score both sides of the tenderloin cutting about ¼ inch deep.
Drizzle a little olive oil over the pork tenderloin on both sides and season with BBQ seasoning. Using your fingers scruff up both sides of the pork which will give you a little more texture add some crispy bits to when you grill the meat.
In a medium saucepan melt 2 tbsp butter over medium heat. Sauté the garlic and onion for 1 to 2 minutes, stirring, until lightly browned and tender. Stir in the brown sugar, whiskey, sage and pecans. Bring to a boil, reduce heat to low and stir in the remaining butter a little bit at a time until incorporated. Season to taste with salt and pepper and set aside keeping warm
Fire up your grill nice and hot. Grill tenderloins hot and fast for 3 to 5 minutes per side for medium, basting liberally with praline BBQ sauce after the first turn.
Remove tenderloins from grill and let rest for a few minutes. Thinly slice and spoon praline BBQ sauce over the slices.