Bourbon-Marinated Pork Tenderloin

Go Bluegrass on the grill with this recipe for Bourbon-Marinated Pork Tenderloin. The bourbon mixed with soy sauce and spices adds flavor and tenderizes the meat.  Impress your family with this deliciously juicy and deceivingly easy grilled pork.

pork-tenderloin grilled

Yield: Makes 6 servings


2 1/2 pounds pork tenderloins
3/4 cup soy sauce
1/2 cup bourbon
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
Garnish: fresh parsley sprigs


1. Rinse tenderloins, and pat dry.

2. 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.

3. 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, if desired.

Note: For testing purposes only, we used Maker’s Mark Kentucky Straight Bourbon Whisky.

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