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bourbon pork tenderloin on a plate sliced with parsley garnish
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Bourbon Pork Tenderloin

This easy, tender Bourbon Pork Tenderloin is soaked in a flavorful marinade made with Kentucky bourbon, brown sugar, and soy sauce.
Course Main Course
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Marinating Time 4 hours
Total Time 4 hours 30 minutes
Servings 8
Calories 233kcal
Author Amee

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
    Garlic chopped on a black cutting board
  • In blender or food processor, combine bourbon, soy sauce, brown sugar, garlic, mustard, ginger, Worcestershire sauce, hot sauce, and oil; pulse until smooth.
    bourbon marinade in a blender
  • Place tenderloin and marinade in a food storage bag; refrigerate for 4 hours or overnight.
    pork tenderloin in bags with marinade
  • 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).
    pork tenderloins on the grill
  • Let rest a few minutes when done, then slice in 1/2-inch thick slices to serve.
    sliced pork tenderloin on a plate

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

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