Bourbon-Marinated Pork Tenderloin

Bourbon-Marinated Pork Tenderloin Recipe
Hands-On Time: 30 min.; Total Time: 2 hr., 40 min.


Makes 4 to 6 servings

Recipe from

Southern Living BBQ on Tour


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


1. Remove silver skin from tenderloin, leaving a thin layer of fat covering tenderloin.

2. 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.

3. Preheat grill to 350° to 400° (medium-high) heat. Remove pork from marinade, reserving marinade.

4. 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.

5. Meanwhile, bring reserved marinade to a boil in a small saucepan over medium-high heat. Boil 2 minutes. Drizzle sauce over pork before serving.

June 2009
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