Soy sauce, bourbon, and other ingredients marinade tender pork. can be grilled as well.
| Prep Time: | 15 mins |
| Cook Time: | 45 mins |
| Additional Time: | 2 hrs |
| Total Time: | 3 hrs |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- ¼ cup soy sauce
- ¼ cup bourbon
- 2 tablespoons brown sugar
- 2 cloves garlic, halved
- 3 pounds pork tenderloin
Instructions
- 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).
Nutrition Facts
| Calories | 239 kcal |
| Carbohydrate | 4 g |
| Cholesterol | 95 mg |
| Dietary Fiber | 0 g |
| Protein | 31 g |
| Saturated Fat | 3 g |
| Sodium | 517 mg |
| Sugars | 3 g |
| Fat | 8 g |
| Unsaturated Fat | 0 g |
Reviews
Wonderful marinade! Suggestion to add a bit of red pepper was a good tip. We grilled it and afterwards thought it should have had some oil in it. Next time I’ll add some olive oil.
This is a really nice dish. However, something that I have done and seems to kick it up a notch is to marinade over night or 8 hours and then cook on the grill with some smoke from wood chucks. Sometimes I have even added a little maple syrup once in a while to change things up and give it a little different sweet taste to it. I live in Michigan and we grill 365 days a year. Even in the winter this is a lovely dish to serve with roasted potatoes that I will make with Rosemary, olive oil, and turmeric.
It was tasty, but needed more spice
so simple and easy and so delicious. i cooked this on the grill and served with the mustard scallion sauce suggested by another reviewer and it was excellent.
I did add a shake or two of red pepper flakes but that is all. Out standing, will grill next time for a change.
Tastiest pork ever! I read several of the reviews and followed the suggestion of heating/reducing the marinade as a sauce. I didn’t baste the tenderloin towards the end of cooking with this sauce but definitely will do that next time to make it look better! lol
Taste was fine. Needed to cook about 1 1/2 hours.
Crown Royal Black was the bourbon that I used in this dish. Instead of cutting the garlic in halves, I cut it in quarters to spread it out a bit more. I also added a bit of pepper before pouring over the tenderloin before refrigerating. When it cooking, I baked for 45 minutes just like what was called for, but once that was over, I used the remaining marinade that was left over and poured it over the tenderloin and placed it back into the oven for an additional 10 minutes at 350. I believe that adding the marinade to the tenderloin for the past 10 minutes added to the juiciness of the dish. This was an amazing dish!!
The most moist and tender tenderloin I’ve ever made. It tastes so good too. This will be my go to recipe for tenderloin from now on.
Definitely recommend you marinate it overnight so it can seep into the pork. The flavors;howover, were wonderful.
Very good flavors. Easy. I marinated it for 24 hours,.
Marinated over night and cooked on the grill. Great flavor.
I used this recipe with chicken. Delicious
Whatever you do don’t plan this for dinner when you have a time crunch because the 325° for 45 minutes is a joke at best. I questioned it and should’ve followed my gut but didn’t because I was in a hurry when planning and now an hour and a half later it’s still only registering at 125°. Most likely should’ve been cooked at 375° to 425°. The flavor is amazing the time just sucks.
I used this marinade on boneless pork chops & baked them in the oven . They were so tender & the flavor was AWESOME ! Will def use this again .
Very poor flavor, marinated for 3 hours, maybe not long enough. Will not make it again
It was perfect although I simmered and reduced the marinade after adding a splash of Shiraz/Cabernet and brushed the sauce on the top every 10 min or so until done and the flavour was great
I used honey bourbon and it was great! Made the sauce with cornstarch and water to thicken as was suggested. I only made one pork tenderloin. I didn’t have a roasting rack for my pan, so I rolled up aluminum foil. Cooked for 40 mins as we like our tenderloins on the rarer side. This meat was so tender and juicy after I let it rest for 10-15 mins. This may move to our favorite tenderloin recipe.
It was ok but would try a different recipe next time.
I had to omit the garlic because I live with a vampire, but otherwise I followed the instructions. I am a big fan of bourbon and I have nothing against soy sauce, but this marinade really didn’t make me happy. The meat was tender but it almost tasted like I imagine rotten meat would taste. I won’t make this one again.
I had to omit the garlic because I live with a vampire, but otherwise I followed the instructions. I am a big fan of bourbon and I have nothing against soy sauce, but this marinade really didn’t make me happy. The meat was tender but it almost tasted like I imagine rotten meat would taste. I won’t make this one again.