Preheat your grill to medium temperature.
Trim excess silver skin and fat from the
Boneless Pork Loin (1)
Cut loin into 3-inch wide double-cut sections and make a shallow cut down the center of each portion and flatten the portions.
Season each side with
All-Purpose Spice Rub (1/4 cup)
Pork Rub (2 Tbsp)
In a small saucepot over medium heat add
Salted Butter (1/2 cup)
Brown Sugar (1/4 cup)
Honey (2 1/2 Tbsp)
Bourbon (2 fl oz)
Dijon Mustard (1 Tbsp)
. Stir until combined and reduce by half about 8 minutes. Remove from heat and allow to cool.
Place each chop on the direct grilling side of the grill grate. Cook for 2 minutes and twist chops to 90 degrees F (32 degrees C) and grill for an additional few minutes.
Flip each chop over and move to the indirect side of the grill. Continue to cook until the internal temperature reaches 130 degrees F (54 degrees C).
Place each chop over the direct heat side of the grill and baste with the Bourbon Butter mixture. Remove from heat once the internal temperature reaches 135 degrees F (57 degrees C) instant read thermometer.
Rest chops for 5-10 minutes before serving. Enjoy!