Prep 8 hrs
Cook 30 mins
I love to cook pork like this. I have also used this marinade with pork chops. I have adapted this from Lean and Loving It.
- 1⁄2 cup jack daniels Bourbon (any will work)
- 1⁄2 cup dark brown sugar
- 1⁄3 cup soy sauce
- 1⁄2 bunch fresh cilantro, coarsely chopped
- 1⁄4 cup lemon juice
- 1 1⁄2 teaspoons Worcestershire sauce
- 1 cup water
- 1⁄2 teaspoon dried thyme
- 2 lbs pork tenderloin or 4 -6 pork chops
- In a shallow glass casserole dish, combine bourbon, brown sugar, soy sauce, cilantro, lemon juice, Worcestershire sauce, water, and thyme, stirring until the sugar is dissolved.
- Add the pork, cover, and marinate in the refrigerator, turning occasionally, for 8 to 12 hours.
- Preheat the oven to 450ºF.
- Coat a baking sheet or the bottom of your roasting pan with tin foil, making sure the entire sheet is covered. The marinade tends to burn on and it’s a pain to wash.
- For tenderloin: Place the tenderloins, side by side without touching, on a wire rack in a shallow roasting pan.
- For chops: Place pork chops on a baking sheet.
- Roast for 30 minutes, or until a meat thermometer registers 160ºF, basting occasionally with the marinade. Discard any unused marinade.
I have really fallen in love with pork tenderloin as my other white meet and now enjoy it quite often. I loved the combination of bourbaon, soy and brown sugar and thought the lemon and worcestershire added lovely notes. That alone would have merited 5 or 6 stars. My biggest challenge on taste was the cilantro as I thought the herb, clashed rather than complimented, the other elements in the marinade. Bunch is a rather amorphous term and perhaps I used too much but the flavor simply did not work for me. I would try the milder parsley or just omit altogether next time. Definitely a great way to enjoy tenderloin. As far as preparation, I have no grill and used my favorite indoor method which is to pan sear with high heat then pop the cast iron pan still sizzling into a 400 degree oven for 15 minutes. The sear gives you a nice crust and seals in all the moistness from the marinade.
I used brandy instead of bourbon in the marinade & liked it a lot. I had no meat thermometer & overcooked the tenderloins a bit in my convection oven, so it was a bit drier than I prefer thru no fault of your recipe. Pan juices are not suitable for use in a sauce & I missed that + the use of garlic. Next time I will add garlic & perhaps use part of the marinade combined w/sauteed mushrooms to create a light sauce. My mind is already looking to the future w/this recipe, so thx for posting it for us.
This has to be one of the best glazes with Bourbon I have made.......GREAT taste and so deep and sticky at the end of the cooking time! I substituted the tenderloin for lean pork steaks, as suggested, and also left out the coriander/cilantro - mine has died from the recent frost and I had none! I used flat leaf parsley instead and some dried coriander insread. This was devoured for lunch and very much enjoyed! Thanks for a keeper! FT:-)