Bourbon Brown Sugar Pork Tenderloin
This recipe post is a long time coming, let me tell you! My family has been making this pork tenderloin recipe for decades and among multiple generations. Yep, that’s how you know it’s good!
Whenever I can get my hands on some pork tenderloin, I know I’m making this easy yet incredibly flavorful pork tenderloin marinade. The best part is you can do one of a few possible things with this recipe because it’s just that versatile:
Marinate the pork and leave it in your fridge overnight to really let that flavor seep in!
Put your pork and marinade in a freezer bag and let that baby sit in your freezer for a rainy day, so to speak. It will never not come in handy!
If you’re not a fan of pork, try the marinade on chicken, steak, fish, veggies or tofu.
However, I highly recommend the pork tenderloin option. For one, pork tenderloin is crazy inexpensive at the grocery store especially if you manage to get it on sale like I did this last time. I also love how you can cook pork to a medium-rare these days, making it even more juicy and flavorful.
I also happen to think pork pairs perfectly with the bold flavors of this marinade: bourbon, brown sugar, Dijon mustard, garlic, ginger, soy sauce and Worcestershire sauce. It’s really that simple yet so so good.
Bourbon Brown Sugar Pork Tenderloin
Ingredients
2 pounds pork tenderloin
1/4 cup bourbon
1/4 cup soy sauce
1/4 cup brown sugar
3-4 garlic cloves, minced
1/4 cup Dijon mustard
1 teaspoon fresh ginger, peeled & minced (or I like using this ginger paste as a time-saver)
1 teaspoon Worcestershire sauce
1/4 cup vegetable or avocado oil
Directions
Whisk all ingredients together (but pork, obviously) together in a liquid measuring cup. Place pork in a large resealable bag and pour marinade over. Marinate in the fridge overnight or freeze until ready to use and then thaw in the fridge.
Heat grill to medium-high high. Cook for about 7-10 minutes aside, being sure to turn frequently to not burn or over-char the sugar/bourbon. Remove grill and let rest for 10 minutes. Slice and serve.
