12 Reviews

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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justcallmetoni March 26, 2009

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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French Tart December 15, 2007

I followed this recipe exact. What a great dish. Goes well with mashed potatoes.

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STEVEVOG April 24, 2015

MMMM..so 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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Caroline Cooks January 16, 2009

My pork roast did not look anything like this one. This picture is a misrepresentation of the dish... This picture looks like spare ribs.

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docmarie November 19, 2008

Very tasty and great that it doesn't contain oil is a bonus. I baked mine but my glaze didn't get thick like French Tart's photo, but reminded me of the bourbon chicken that they sell at food courts. I did baste my chicken a lot and recommend it to help the glaze adhere. I did add fresh garlic/green onion as Kittencal recommended. Thanks for sharing! Roxygirl

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Roxygirl in Colorado September 18, 2008

I actually made this on my outdoor grill in a pan it was just too hot to put my stove on, the marinade is fantastic, I also added in 2 tablespoons fresh garlic and some green onions, great recipe bmc, thanks for sharing!

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Kittencal@recipezazz July 22, 2008

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.

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twissis January 07, 2008

This was a good marinade. I halved the water, and used 50% more meat for the amount of liquid (it was plenty using a ziplock bag). You could definitely taste the Jack Daniel's in it (in a good way)!

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Maito January 07, 2008

This has got to be the best tenderloin. Packed full of flavor and was delicious served next to a pile of mashed potatoes. Yummy, will deinitely make this again. Thanks for sharing this wonderful recipe.... P.S. I had Jack Daniels, whew! Nice. ~V

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Vseward (Chef~V) December 29, 2007
Pork Tenderloin in Bourbon-Brown Sugar Marinade