Grilled Bourbon Pork Tenderloin
This easy Bourbon Pork Tenderloin is soaked in a flavorful marinade made with Kentucky bourbon, brown sugar, and soy sauce before hitting the grill. The result? Incredibly tender, juicy, and flavorful pork—perfect for meal prep and quick high-protein dinners. Pan-roasted option included.
Over the years, my wonderful mother-in-law has come through with some truly amazing recipes, like her famous Red Skin Potato Salad and her Fresh Tomato Basil Pasta Sauce. So, when she sent me this Bourbon Pork Tenderloin recipe, I knew it would be one worth sharing.
Fortunately, I had just picked up a couple of gorgeous pork tenderloins, and OMG—they turned out SO good! After marinating in a rich, deeply flavorful brown sugar-bourbon marinade, the exterior caramelized beautifully on the grill, creating a slightly sweet, smoky crust that gives way to juicy, tender pork on the inside.
Whether you’re serving it sliced over a bed of greens, alongside roasted vegetables, or on its own, it’s sure to become a new favorite in your pork tenderloin recipe rotation.
Recipe features
- Easy for everyone. Minimal prep and straightforward steps make this recipe approachable for cooks of all levels.
- Flavorful marinade. A simple brown sugar-bourbon marinade infuses the pork (or any meat you like!) with layer after layer of sweet, savory, and tangy goodness.
- Versatile. Perfect for both weeknight dinners and weekend grilling, this tenderloin is sure to impress!
Ingredients you’ll need
- Pork tenderloin. This naturally lean and tender cut cooks quickly, making it perfect for grilling or pan-roasting. Look for a cut that’s about 1 to 1½ pounds for even cooking and trim off any silver skin (that tough, shiny membrane) before marinating.
- Aromatics. Fresh garlic and ginger lay the punchy, fragrant foundation of the marinade. Though fresh is best, you can substitute garlic powder and ground ginger (about ½-1 teaspoon each). I actually like to keep a tube of ginger paste in my fridge—it’s a lifesaver when I’m out of fresh ginger.
- Kentucky bourbon. The star of the marinade! Don’t worry—the alcohol mostly cooks off, leaving behind smoky, oaky sweetness with a touch of caramel and vanilla that pairs beautifully with pork.
- Soy sauce. This rounds out the mouthwatering umami. Both regular soy sauce and low-sodium soy sauce work well, while tamari or coconut aminos are a great gluten-free option.
- Dijon mustard. This helps emulsify the marinade and keep it from tasting flat. If you don’t have Dijon, whole-grain or yellow mustard can work in a pinch.
- Brown sugar. A touch of sweetness in the marinade caramelizes beautifully on the grill, creating an irresistible bourbon-glazed pork tenderloin. Honey or maple syrup can also work here, though they’ll add their own distinct sweetness.
- Oil. I used canola oil in the marinade to carry the bold flavors, but any neutral-tasting oil, such as vegetable oil, sunflower oil, or light olive oil, works just as well here.
- Worcestershire sauce. The secret flavor booster that makes everything taste more rounded and meaty. If you’re out, a splash of balsamic vinegar or fish sauce can add a similar depth.
- Hot sauce. A dash or two of Tabasco, Frank’s, or even Sriracha livens things up without making the marinade truly spicy. If you’re sensitive to heat, you can leave it out.
*I like to keep this ginger paste on hand as a substitute for fresh ginger in marinades and soups. It works great and keeps well in the refrigerator for several weeks.
How to make grilled bourbon pork tenderloin
Step 1: Make the marinade. Chop the garlic and ginger finely, then add them to a blender or food processor along with the remaining marinade ingredients, and blend until smooth. Reserve about a ¼ cup of the marinade and set it aside.
Step 2: Marinate the pork. Add the remaining marinade and the pork to a resealable food storage bag, ensuring the meat is fully coated, and refrigerate it for at least 4 hours or overnight.
Step 3: Grill the pork. Preheat your grill on medium-high (or until the coals are glowing red), then place the tenderloin about 4 inches from the heat, and cook for 15-25 minutes, turning occasionally and basting often with the reserved marinade.
Step 4: Rest and slice. Remove the pork from the grill and let it rest briefly before slicing into ½-inch thick medallions and serving with your favorite sides.
Pan-roasted version
If you don’t have easy access to a grill, no worries. Fire up your oven instead and let it preheat to 400°F instead. Meanwhile, pat the marinated pork tenderloin dry and heat a couple of tablespoons of oil in a cast-iron skillet over medium-high heat.
As soon as the oil starts to smoke, add the tenderloin and sear until golden brown on all sides. Now, transfer the seared pork (skillet and all) to the hot oven, and roast for 12-15 minutes or until the internal temperature reaches 140-145°F.
*I doubled this recipe for two tenderloins and marinated it overnight. I wanted it good and saucy:) For more bourbon-infused deliciousness, try these amazing bourbon Grilled Steak Tips!
Recipe tips and FAQs
- Double up on the marinade. That way, you can set aside a clean portion to brush on the pork as it cooks to give it a glossy, saucy finish. Never reuse the marinade that raw meat has touched for this.
- Use a fork to lightly pierce the pork before marinating. The punctures serve as tiny channels that help the marinade penetrate deeper into the meat, so every bite is juicy, tender, and packed with flavor.
- Don’t overcook your pork. Pork tenderloin is pretty unforgiving if overcooked. The safe internal temperature is 145°F (per the USDA), but I usually pull mine from the heat at about 140°F, as the meat will rise to the perfect temperature as it rests.
- Give the pork time to rest before slicing. 5-10 minutes is plenty of time for the juices to redistribute, preventing them from running out all over your cutting board as you slice it.
More ways to use the marinade
The brown sugar-bourbon marinade is so good, you’ll want to put it on everything. Here are some options:
- Pork – It’s just as magical on bone-in or boneless pork chops.
- Chicken – Breasts, thighs, drumsticks, and even wings!
- Turkey – This recipe works just as well with turkey tenderloin.
- Beef – Soak flank or skirt steak before grilling.
- Seafood – A quick soak gives salmon or shrimp a gorgeous glaze.
The marinade is the perfect balance of sweet, smoky, tangy, and savory. Brown sugar adds caramelized sweetness, while bourbon brings notes of vanilla and smoky oak, and soy sauce, Worcestershire sauce, Dijon mustard, ginger, and garlic bring the umami that ties it all together.
You don’t need to splurge on a pricey, premium bottle. Affordable Kentucky bourbons like Evan Williams Black Label, David Nichols 1843 White Label, Wild Turkey 101, or Four Roses Small Batch work just fine—you just want something smooth and flavorful. Save the top-shelf stuff for sipping.
Storing and freezing
Storing: Store cooled pork tenderloin slices in an airtight container in the refrigerator for up to 3-4 days. Reheat gently in the microwave or a covered skillet with a splash of broth to keep things juicy.
Freezing: For longer storage, wrap slices tightly in plastic wrap or foil, then place them in a freezer-safe bag or container, and freeze for up to 3 months. Thaw overnight in the fridge before reheating.
More grilled meat recipes you’ll love
- Mango Grilled Chicken
- Grilled Chicken with BBQ Plum Sauce
- Bourbon Grilled Steak Tips
- Grilled Honey Chicken Kabobs
- Grilled New York Strip Steak with Peach Chimichurri
If you love this brown sugar and bourbon marinated grilled pork tenderloin recipe, I would be so grateful if you could leave a 5-star 🌟 rating in the recipe card below. I love reading your comments and feedback!
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Bourbon Pork Tenderloin
Ingredients
- 1/4 cup Kentucky bourbon
- 1/4 cup soy sauce
- 1/4 cup brown sugar
- 2 very large cloves garlic chopped
- 1/4 scant cup Dijon mustard
- 2 tsp. fresh ginger finely minced
- 2 tsp. Worcestershire sauce
- 1/4 cup vegetable oil I used canola
- dash hot sauce
- 2 lbs pork tenderloins
Instructions
- Chop garlic and set aside
- In blender or food processor, combine bourbon, soy sauce, brown sugar, garlic, mustard, ginger, Worcestershire sauce, hot sauce, and oil; pulse until smooth.
- Place tenderloin and marinade in a food storage bag; refrigerate for 4 hours or overnight.
- Cook 4 inches from a hot charcoal fire for 15 to 25 minutes or until the pork has reached 140-145 degrees, basting often while cooking (the temp will continue to rise a bit when resting).
- Let rest a few minutes when done, then slice in 1/2-inch thick slices to serve.
Notes
- Double up on the marinade. That way, you can set aside a clean portion to brush on the pork as it cooks to give it a glossy, saucy finish. Never reuse the marinade that raw meat has touched for this.
- Use a fork to lightly pierce the pork before marinating. The punctures serve as tiny channels that help the marinade penetrate deeper into the meat, so every bite is juicy, tender, and packed with flavor.
- Don’t overcook your pork. Pork tenderloin is pretty unforgiving if overcooked. The safe internal temperature is 145°F (per the USDA), but I usually pull mine from the heat at about 140°F, as the meat will rise to the perfect temperature as it rests.
- Give the pork time to rest before slicing. 5-10 minutes is plenty of time for the juices to redistribute, preventing them from running out all over your cutting board as you slice it.
Nutrition
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If I wanted to cook this in the oven what temperature would I cook it at, for how long, and would it be covered or uncovered? Thank you.
Hi Grace! If I were to use an oven method, I would sear the marinated tenderloin (pat it dry first) in a couple tablespoons of olive oil over medium high heat on both sides, then roast in a 400 degree F preheated oven for 12-15 minutes, until the internal temp is 140-145 degrees F. (145 is safe temp per the FDA). Tent with foil and let it rest for 5-10 minutes.
Think this would work using turkey tenderloins?
Hi Carolyn! I have tested this, but it should be a good swap. I recommend using a meat thermometer to ensure a safe internal temp of 165 degrees F. Let me know how it turns out if you try it!
Amee
I found this recipe looking for pork tenderloin recipes.
I hardly ever comment on any recipe, but this was outstanding!!!
I’d give it 10 stars!
We have a gas grill and used a smoker box with mesquite wood chips.
Think we will be talking about this meal for a long time
Terrific!
Thank you so much for the great feedback Pat! I’m so glad that you enjoyed it! It’s one of my favorites, too! 🙂
We are pork tenderloin aficionados! We also are quite particular about Asian cuisine and live in a small town where none is available. I found this Pork Tenderloin, along with two lovely dishes to accompany it on Pinterest and my husband implemented it perfectly! We truly look forward to preparing it again and find that it will be a wonderful meal to serve guests.
Thank you so much for the feedback!! I’m so glad that you enjoyed the recipe! 🙂
This pork looks amazing! I love to cook using pork and am always looking for new recipes. I love your blog. I am your newest follower and look forward to your posts. Have a great week.
~liz
http://www.fresh-plate.blogspot.com
Thank you Angie and Liz! Liz, I am so happy that you enjoy the blog:) I look forward to visiting your foodie blog, too! I am planning on having a linky party this Friday. Make sure that you “like” my page on facebook for link party updates. I would love for you to post your favorite healthy recipes!! Have a great day, ladies:)
I cannot wait to try this. Yumyum!