Pork Tenderloin in Bourbon

Pork Tenderloin in Bourbon

Debbie 0

"Tender pork marinated in soy sauce, bourbon and more. May also be grilled."

Ingredients 3 h {{adjustedServings}} servings 239 cals

Serving size has been adjusted!

Original recipe yields 8 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 239 kcal
  • 12%
  • Fat:
  • 8.2 g
  • 13%
  • Carbs:
  • 4.2g
  • 1%
  • Protein:
  • 30.6 g
  • 61%
  • Cholesterol:
  • 95 mg
  • 32%
  • Sodium:
  • 517 mg
  • 21%

Based on a 2,000 calorie diet

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  • Prep

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  1. Mix together soy sauce, bourbon, brown sugar, and garlic. Pour over pork, cover, and refrigerate at least 2 hours, turning occasionally.
  2. Preheat oven to 325 degrees F (165 degrees C). Remove pork from marinade, and place on rack of shallow roasting pan.
  3. Bake for 45 minutes or until a meat thermometer registers 145 degrees F (63 degrees C).
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Reviews 180

  1. 230 Ratings

Jane & Rich

I followed the recipe until it said to discard the marinade. I put it in a small saucepan, removed the garlic & simmered it until it was reduced to syrup. When the tenderloin had 10 minutes of cooking time remaining, I glazed it with the reduced marinade. It gave it more flavor & a nice color.


I've made a recipe similar to this for years. I serve it to company all the time & it always gets RAVE reviews. There are a few changes I make: For one, I add a little more brown sugar to the marinade (I don't measure, I just throw it in). Next, it's best if you marinate it overnight (I do in a large ziplock bag). Then you MUST grill it (It tastes so much better this way). Finally, the best part: Serve it with the following sauce: Mustard Scallion Sauce: 1/2 C. sour cream, 1/2 Cup mayo, 1 Tbsp. dry mustard, 3 Tbsp chopped scallions, 1 1/2 Tbsp. white vinegar, and 1 1/2 tsp. sugar. (You may need to add more sugar and/or vinegar to adjust-I don't measure) Enjoy!


THIS WAS WONDERFUL!! I chose this one, and it was made exactly as the recipe directed. I wouldn't change a thing. I made enough for 8 servings, so I used 2 1.5lb tenderloins. I pricked each with a fork before marinating for maximum absorbtion. I doubled the cooking time, but cooked at 325 degrees. Meat was very flavorful, with barely a hint of bourbon. I thought the soy would be too salty, but it wasn't. The brown sugar helped temper the soy sauce. Wonderful recipe. A guaranteed "will make again".