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Bourbon-Marinated Pork Tenderloin

Yield Makes 4 to 6 servings
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

  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.