Bourbon Pork Tenderloins

Total Time
Prep 35 mins
Cook 20 mins

Bourbon has such a great earthy smoky flavor and it lends itself so well to sweet as well as savory dishes. This is very simple recipe that provides BIG Flavor. I hope you will try this and enjoy it as much as I do. I used to make this with a whole loin, but it has to marinate forever and I'm just not a patient person. So I scaled back the amounts and the cooking time. If you choose to make this for a whole loin, double the marinade, refrigerate overnight and roast it in the oven basting with the reduced marinade.

Ingredients Nutrition


  1. Combine onion, bourbon, brown sugar, soy sauce and cinnamon stick.
  2. Mix well until sugar is dissolved.
  3. Place tenderloins in a resealable bag and pour marinade over.
  4. Push as much air out of the bag as possible so that tenderloins are covered.
  5. Seal and turn to coat.
  6. Let stand for 30 minutes.
  7. Preheat grill to med/low.
  8. Remove tenderloins from marinade and pour marinade into a saucepan.
  9. Season pork with salt and pepper and grill over a medium to low fire for about 20 minutes or until done.
  10. Meanwhile, begin boiling the marinade over high heat until alcohol cooks off and it is reduced by about half.
  11. Add water and flour to marinade and bring back to a boil.
  12. Reduce heat and simmer until thickened.
  13. When the tenderloin is done remove from grill and allow to rest a few minutes covered.
  14. Strain thickened marinade and slice pork into 1/2 thick medallions.
  15. Arrange on a serving platter and pour some sauce over top.
  16. Serve with additional sauce on the side.
Most Helpful

4 5

I really liked this recipe... Earthy is a great description for the bourbon flavor once the alcohol cooks off. I was afraid it would be like the bourbon chicken that you get in the mall, which is good, but not what I was hoping for....What kept me from giving the 5 star rating is that I read the previous review and cut back on the sugar. It was really good with just 1/4c not too sweet.

4 5

Found this to be a little too sweet, for our tastes. It would be an excellent glaze for ham, but was a bit too much sugar for pork tenderloin. I spruced it up a bit with a garlic clove, and pinch of red pepper flakes. It is definately worth a try on ham