Bourbon-Marinated Pork Tenderloin

  • KingsGirl Posted: 09/13/11
    Worthy of a Special Occasion

    I have made this recipe several times and it is one of many of my favorites from Southern Living. I have not grilled them, but cut them into medallions and seared them in a cast iron skillet..they are delicious. This is a quick and easy way to cook them and everyone loves them. The marinade makes them tender and moist, and the sear from the cast iron skillet adds lots of flavor. Great Recipe....

  • mollywally30 Posted: 10/19/11
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    I absolutely LOVE this recipe, and I promise it's not because I'm a Kentucky girl. With all of that pepper there is a definite kick (I tone it down if my kids will be eating it) but it is perfectly balanced by the sweetness of the bourbon and brown sugar. We have grilled this every time we've made it making a sweet, crispy glaze that is irresistible. A definite keeper.

  • lovely13675 Posted: 03/09/12
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    I used gold tequila! Excellent...tender after only 1 hr marinating..

  • MrsH0507 Posted: 05/19/13
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    Good recipe. I was only able to marinate the pork for 6 hours, but it still turned out well. With the soy sauce, I think this recipe has an Asian flavor profile; I didn't taste the brown sugar-bourbon flavor I was hoping for. (It's so Asian to me, I'm going to use leftovers in fried rice.) I still think Southern Living's best pork tenderloin recipe of all time is the spicy pork with blackberry-mustard sauce. I wanted to do something different, so I tried this bourbon recipe, but I'm going back to the spicy blackberry recipe that never fails to send my guests into raptures.

  • 8stringfan Posted: 06/22/14
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    Just a heads-up, those times and temps are WRONG! You can cook to 135 (pink in the middle) and it will be fine; the USDA actually updated it's recommendations to that this year. In any event, thirty minutes over high heat, covered, will leave you with a tenderloin that is tough as leather and dry as sawdust. My recommendation is to sear it, uncovered, for a couple of minutes on its three "sides" over med-hi heat, about 6 minutes total. Then, move it over to a cool side of the grill (where there are no coals) and cook it, covered, for about 16-18 more minutes, until temp hits 135-140.

  • OceanLaker Posted: 01/19/14
    Worthy of a Special Occasion

    Fantastic. I DID NOT throw away the marinade, but did about a 2/3rd reduction while pork cooked. The reduction was slightly thickened, and served it over the sliced pork. Yummy!


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