Pork Tenderloin in Bourbon165 Reviews
- Prep: 15 min
- Cook: 45 min
- Ready In: 3 hr
“Tender pork marinated in soy sauce, bourbon and more. May also be grilled.” - by Debbie
Original recipe yields 8 servings
- Mix together soy sauce, bourbon, brown sugar, and garlic. Pour over pork, cover, and refrigerate at least 2 hours, turning occasionally.
- Preheat oven to 325 degrees F (165 degrees C). Remove pork from marinade, and place on rack of shallow roasting pan.
- Bake for 45 minutes or until a meat thermometer registers 145 degrees F (63 degrees C).
Amount Per Serving (8 total)
- 239 cal
- 8.2 g
- 4.2 g
Based on a 2,000 calorie diet
Reviews (165)Rate This Recipe
"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..." See more 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 marinad..." See moree (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 for..." See morek 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"."
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