Tennessee Pork Loin with Whiskey, Brown Sugar, and Mustard, adapted from BBQ USA. Because, as Mark Twain observed, “Too much whiskey is just enough.”

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Something about this combination really resonated with viewers of Barbecue University on PBS. We were besieged with impassioned requests for the recipe—the most we’ve received in the wake of a show.


Some typical emails: From S. F. in Sioux City, Iowa:

”Steve, my wife and I are desperate to locate your Tennessee pork loin recipe that was shown on your TV series number 311.” From D.R. of San Antonio, Texas: “I tell you,that recipe looked good enough to eat off the TV screen!”


The recipes for Tennessee Pork Loin with Whiskey, Brown Sugar, and Mustard with Nashville Sweet Barbecue Sauce first appeared in Steven’s book, BBQ USA (WorkmanPublishing, pg. 262). It was designed to fuse into one recipe the dry rubs of Memphis-style ribs, the sweet, vinegary tomato sauces served with chicken and ribs around Nashville, and the general Tennessee love of good whiskey.


If you would like a printer-friendly copy of this recipe (see Season 3, Episode 311), or others featured on Barbecue University, go to BBQ U, a web site sponsored in part by Maryland Public Television. NOTE: Please remember that BBQ USA is the “textbook” for this year’s Barbecue University and that most of the recipes on the show can be found there. Youcan also check air times in your viewing area.