Hands-On Time: 30 min.; Total Time: 2 hr., 40 min.
1 (1 1/4-lb.) pork tenderloin
6 tablespoons LEA & PERRINS Original Worcestershire Sauce
3 tablespoons bourbon
3 tablespoons maple syrup
2 tablespoons honey-Dijon mustard
2 tablespoons vegetable oil
1/4 teaspoon freshly ground pepper
How to Make It
Remove silver skin from tenderloin, leaving a thin layer of fat covering tenderloin.
Whisk together Worcestershire sauce and next 5 ingredients in a small bowl until blended. Pour marinade into a large zip-top plastic freezer bag; add pork, turning to coat. Seal bag, and chill 2 hours, turning occasionally.
Preheat grill to 350° to 400° (medium-high) heat. Remove pork from marinade, reserving marinade.
Grill pork, covered with grill lid, 10 to 12 minutes on each side or until a meat thermometer inserted into thickest portion registers 150° to 155°. Remove pork from grill, and let stand 10 minutes before slicing.
Meanwhile, bring reserved marinade to a boil in a small saucepan over medium-high heat. Boil 2 minutes. Drizzle sauce over pork before serving.
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Delicious!!! Loved this dish and so easy to make. I thought 6T worcestershire sauce seemed like too much, so I reduced to 2 T. For two tenderloins, I an additional half recipe of the marinade. The amount of sauce at the end was just enough. After marinating, but before grilling, I wrapped the tenderloins in pancetta (6 slices each, minimum), then tied with kitchen string. Nice addition!
Meh... Like another reviewer said, this wasn't bad per se, it's just that something seems lacking, and in terms of bourbon-y marinades for grilled meat, there are better recipes out there. Also, the "sauce" really doesn't work. This dish is much better when served sans boiled marinade.
Excellent and easy. I was a little nervous of my results since I was using a charcoal grill. However, I did not need to change an ingredient or lengthen the gilling time. The pork was perfectly tender. I plan on making this for a dinner party soon.
We thought this dish was excellent-- the sauce was a nice departure from the usual tomato-based variety. We made it pretty much as specified, although it sat in the marinade about an hour longer than called for (which probably only helped). The reserved sauce seemed thin to me, so I thickened it with a little cornstarch and water, which came out well. My husband wants to try the marinade/sauce for ribs and chicken. We'll see...
This marinade/sauce was awesome! EASY to make......BIG taste! I'm making this again tonight for a dinner party. Serving with the spinach twice baked potato, warm goat cheese salad, & bacon green beans. Stick to the recipe exactly, you won't be disappointed!
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