Bourbon Pork Tenderloin
This grilled bourbon pork tenderloin is flavorful and easy made with Kentucky bourbon, soy sauce, brown sugar, garlic, dijon mustard, and spices. This easy grill recipe is packed with protein and perfect for meal prep!
- 1/4 cup Kentucky bourbon I used Maker's Mark
- 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
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 165 degrees internally and is no longer pink in the center - careful! Do not overcook!
Baste often while cooking.
Let rest a few minutes when done, then slice in 1/2-inch thick slices to serve.
Serving: 1g | Calories: 233kcal | Carbohydrates: 8g | Protein: 25g | Fat: 9g | Saturated Fat: 6g | Cholesterol: 74mg | Sodium: 480mg | Potassium: 492mg | Fiber: 1g | Sugar: 7g | Vitamin C: 1mg | Calcium: 16mg | Iron: 1mg