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.
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
How to Make It
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.
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.
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....
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.
I followed the recipe exactly, and there is way too much black pepper in it. Usually I use more salt and pepper than the recipe calls for, but this time the black pepper was way too much. Now, looking at the recipe, I wonder if the writer meant to say two teaspoons of black pepper instead of two tablespoons. Outside of having way too much black pepper this recipe is good. Next time I will try two teaspoons black pepper and a pinch of cayenne pepper instead of two tablespoons black pepper and see how that goes
OUTSTANDING! I added a cup of sweet onions..oh and wrapped on Prosciutto and grilled the pork tenderloin. I will do again and wrap in bacon to compare! I used Jim Beam (that's all I had)..will get some Marker's Mark..I am sure it is much smoother! I would go for 24 hours on the marinate! I think you will REALLY enjoy! Great flavor!
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. http://www.myrecipes.com/recipe/spicy-grilled-pork-tenderloin-with-blackberry-sauce-10000001981686/ 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.