Tender, tasty, and lovely presentation with the sauce drizzled over the meat. The flavor in the sauce was a little "bitey" though. I couldn't figure out if it was the bourbon or the Dijon. I actually halved the amount of soy (used low sodium too) and it was plenty salty. Maybe if I could play around with it and make a better ratio of marinade ingredients, it would be better. Still, definitely not bad, and very easy. I baked in the oven instead of grilling.
Bourbon-Brown Sugar Pork Tenderloin
The Twist: It's a fresh, weeknight-easy spin on Sunday pork roast with gravy. A quick reduction transforms the flavorful marinade into an indulgent sauce.
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Other: 8 Hours
- 2 (1-lb.) pork tenderloins
- 1/4 cup firmly packed dark brown sugar
- 1/4 cup minced green onions
- 1/4 cup bourbon
- 1/4 cup soy sauce
- 1/4 cup Dijon mustard
- 1/2 teaspoon freshly ground pepper
- 1/2 teaspoon cornstarch
- 1. Remove silver skin from tenderloins, leaving a thin layer of fat. Combine brown sugar and next 5 ingredients in a large zip-top plastic freezer bag; add pork. Seal bag, and chill 8 to 18 hours, turning bag occasionally. Remove pork from marinade, reserving marinade.
- 2. Preheat grill to 350° to 400° (medium-high) heat. Grill pork, covered with grill lid, 8 minutes on each side or until a meat thermometer inserted into thickest portion registers 155°. Remove from grill, and let stand 10 minutes.
- 3. Meanwhile, combine reserved marinade and cornstarch in a saucepan. Bring to a boil over medium heat; cook, stirring constantly, 1 minute. Cut pork diagonally into thin slices, and arrange on a serving platter; drizzle with warm sauce.
- *1 1/2 lb. flank steak may be substituted. Reduce grill time to 6 to 8 minutes on each side or to desired degree of doneness.
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