Bourbon-Marinated Pork Tenderloin
photo by JackieOhNo!
- Ready In:
- 55mins
- Ingredients:
- 13
- Serves:
-
6
ingredients
- 1133.98 g pork tenderloin
- 177.44 ml soy sauce
- 118.29 ml Bourbon (Maker's Mark, preferably)
- 59.14 ml Worcestershire sauce
- 59.14 ml water
- 59.14 ml canola oil
- 4 garlic cloves, minced
- 44.37 ml brown sugar
- 29.58 ml ground black pepper
- 4.92 ml white pepper
- 2.46 ml ground ginger
- 4.92 ml salt
- fresh parsley sprig
directions
- 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 with fresh parsley sprigs, if desired.
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Reviews
-
I've been making this tenderloin for years -- I was getting ready to post the recipe and found that gpotts had aleady done the work for me!!! This is a recipe that I always know will be delicious and people will love. There is seldom any leftovers!!! It's just too easy to eat -- because of that I always plan ahead and make extra. I hope more people will give this a try.
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Very nice. We didn't marinate this for much longer than about 4 or 5 hours because I don't like the texture of over-marinated meat. We did not sprinkle with salt and didn't miss it at all. The cooking instructions were very good, although we took the meat off a bit earlier than noted and it was still a tiny bit dry. We'll make this often! Thank you gpotts!
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This did what I did not think could be done, it has replaced my "perfect" bourbon marinated pork tenderloin recipe. I think the worchestershire sauce and ginger were the differences that made the subtle diffeence. I did cut back on the bourbon a bit. I cook my tenderloin to an internal temp of 155 and let it rest. This is simple elegance.
RECIPE SUBMITTED BY
gpotts5626
Peoria, 52
<p>I am an enthusiastic amateur cook. My real job is as the national business develpment manager for MultiAd, Inc. <br /> <br />When I'm not traveling, I am the primary cook in my household. <br /> <br />My wife is lactose intolerant, I avoid recipes with cheese. I also substitute soy milk in recipes. <br /> <br />I have a 17-year old daughter and a 15-year old son.</p>