Bourbon-Marinated Pork Tenderloin
From Southern Living. Prep time does not include overnight (12 hours) marinating.
- Ready In:
- 2 1⁄2 lbs pork tenderloin
- 3⁄4 cup soy sauce
- 1⁄2 cup Bourbon (Maker's Mark, preferably)
- 1⁄4 cup Worcestershire sauce
- 1⁄4 cup water
- 1⁄4 cup canola oil
- 4 garlic cloves, minced
- 3 tablespoons brown sugar
- 2 tablespoons ground black pepper
- 1 teaspoon white pepper
- 1⁄2 teaspoon ground ginger
- 1 teaspoon salt
- fresh parsley sprig
- 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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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.Reply
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!Reply
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