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    You are in: Home / Recipes / Pork Tenderloin in Bourbon-Brown Sugar Marinade Recipe
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    Pork Tenderloin in Bourbon-Brown Sugar Marinade

    Pork Tenderloin in Bourbon-Brown Sugar Marinade. Photo by French Tart

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    Total Time:

    Prep Time:

    Cook Time:

    8 hrs 30 mins

    8 hrs

    30 mins

    bmcnichol's Note:

    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.

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    Units: US | Metric


    1. 1
      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.
    2. 2
      Add the pork, cover, and marinate in the refrigerator, turning occasionally, for 8 to 12 hours.
    3. 3
      Preheat the oven to 450ºF.
    4. 4
      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.
    5. 5
      For tenderloin: Place the tenderloins, side by side without touching, on a wire rack in a shallow roasting pan.
    6. 6
      For chops: Place pork chops on a baking sheet.
    7. 7
      Roast for 30 minutes, or until a meat thermometer registers 160ºF, basting occasionally with the marinade. Discard any unused marinade.

    Ratings & Reviews:

    • on March 26, 2009


      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.

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    • on December 15, 2007


      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:-)

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    • on January 16, 2009

      55 delicious. Marinated a Pork Roast for 8 hours and roasted at 350F. for 2 hours until the internal temp was 155F. Really makes a tasty roast.

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    Read All Reviews (11)


    Nutritional Facts for Pork Tenderloin in Bourbon-Brown Sugar Marinade

    Serving Size: 1 (386 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 479.6
    Calories from Fat 72
    Total Fat 8.1 g
    Saturated Fat 2.6 g
    Cholesterol 147.5 mg
    Sodium 1489.8 mg
    Total Carbohydrate 30.0 g
    Dietary Fiber 0.4 g
    Sugars 27.7 g
    Protein 49.5 g

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