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Bourbon-Marinated Pork Tenderloin

Marinate pork tenderloin overnight in a mixture of bourbon, soy sauce, Worcestershire sauce, garlic and spices, and impress your family with this deliciously juicy and deceivingly easy grilled pork.

Southern Living JULY 2004

  • Yield: Makes 6 servings

Ingredients

  • 2 1/2 pounds pork tenderloins
  • 3/4 cup soy sauce
  • 1/2 cup bourbon
  • 1/4 cup Worcestershire sauce
  • 1/4 cup water
  • 1/4 cup canola oil
  • 4 garlic cloves, minced
  • 3 tablespoons brown sugar
  • 2 tablespoons ground black pepper
  • 1 teaspoon white pepper
  • 1/2 teaspoon ground ginger
  • 1 teaspoon salt
  • Garnish: fresh parsley sprigs

Preparation

Rinse tenderloins, and pat dry.

Combine soy sauce and next 9 ingredients in a large zip-top plastic freezer bag or shallow dish; seal or cover, and chill at least 12 hours. Remove pork from marinade, discarding marinade. Sprinkle evenly with salt.

Grill, covered with grill lid, over high heat (400° to 500°) 30 minutes or until a meat thermometer inserted into thickest portion registers 155°, turning occasionally. Remove from heat; cover with aluminum foil, and let stand 10 minutes or until thermometer registers 160°. Garnish, if desired.

Note: For testing purposes only, we used Maker's Mark Kentucky Straight Bourbon Whisky.

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Bourbon-Marinated Pork Tenderloin recipe

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