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.
This is an excellent recipe.....my only concern is cooking to 160 before resting. 145 is plenty and will yield moister tenderloin. Nothing worse than overcooked dry pork.
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!
Glad you mentioned searing them in a cast iron skillet. I prolly would've have baked them, but I love the flavors of cooking in cast iron. It's pork medallions for dinner tonight!!!
I didn't try the recipe as written. Sounded like too much soy, so I only put 1/2cup of that in. Effectively doubled the garlic (I have very large garlic cloves), used olive oil instead of canola. I only marinated for about 30 minutes at room temperature - long enough to get my coals ready. As 8stringfan said, NO WAY do you want to grill a tenderloin over "high heat (400° to 500°) 30 minutes." 20 minutes with indirect heat from lump charcoal was sufficient. And as Oceanlaker said, reserving the marinade for a reduction was a great idea, especially for accenting your sides.Even with cutting the soy, the flavor of the bourbon was almost imperceptible, so perhaps this recipe didn't choose the most accurate name. However, the marinade was very savory and grilled up very nicely. Will definitely be making it again.
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
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.
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!
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.
I used gold tequila! Excellent...tender after only 1 hr marinating..
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 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....
