Bourbon-Brown Sugar Pork Tenderloin

  • janetdoug Posted: 01/28/11
    Worthy of a Special Occasion

    Made this the other night. Everyone raved! I mistakenly added the cornstarch into the marinade. Believe it helped the marinade stick better to the pork. Just heated up the sauce. Great over mashed potatoes!

  • foxegurl266 Posted: 03/03/11
    Worthy of a Special Occasion

    Pretty simple and easy. I made this in the oven using my broiler since I don't have a grill. Very prevalent bourbon flavor.

  • simpson307 Posted: 03/21/11
    Worthy of a Special Occasion

    Great flavor. However, I used regular soy sauce and it was WAY too salty for us. If I try it again, I will use low sodium.

  • pbecker Posted: 02/08/11
    Worthy of a Special Occasion

    Served entree to guests who were excellent chefs in their own right...This recipe got rave reviews

  • mommad05 Posted: 04/22/11
    Worthy of a Special Occasion


  • obxgoer Posted: 08/23/11
    Worthy of a Special Occasion

    Tender and delicious. I've made this twice and it goes into the keep pile.

  • chilipebs Posted: 02/01/12
    Worthy of a Special Occasion

    This was excellent. I didn't change a thing. I served with grilled broccolini and orzo. Will definitely make again.

  • curlyfry95 Posted: 11/25/12
    Worthy of a Special Occasion

    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.

  • mandofan Posted: 07/06/12
    Worthy of a Special Occasion

    Pretty darn tasty. I would cook this again. Served with Parmesan mushroom grits and simple sauteed asparagus.


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