Bourbon Teriyaki Pork Tenderloin

Bourbon Teriyaki Pork Tenderloin Recipe – a new family favorite with only 5 ingredients! Teriyaki marinade, bourbon, brown sugar, garlic, and pork. SO simple to make and tastes AMAZING! Can grill or bake pork. Leftovers are great on a salad or a sandwich.

pork tenderloin on the grill

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Easy Pork Marinade

We made this Bourbon Teriyaki Pork Tenderloin for the first time on the 4th of July and LOVED it! We’ve made a several more times since then and really enjoy the flavors. My favorite part about the recipe is there are only 5 ingredients!!

We grilled the pork, but you can also bake it. It will taste great either way. We always make the whole recipe and eat leftovers the next night. I like to cook a box of rice pilaf and add the sliced pork to it for a quick meal. We’ve also eaten the pork on sandwich buns with mayonnaise and hot mustard. YUM!

How to Make Bourbon Teriyaki Pork

This marinade is very easy to make. Simply whisk together teriyaki marinade, bourbon, brown sugar and garlic. Pour over pork tenderloins and refrigerate several hours or overnight. Remove the pork from the marinade and cook until it reaches an internal temperature of 145ºF.

  • When cooking pork tenderloin, it is important to remove the silver skin on the side of each pork tenderloin. The silver skin is a silvery-white sheen membrane on the pork tenderloins. It is a thick connective tissue and it doesn’t break down when the pork is cooked. I use a knife and carefully cut it off. If you don’t remove the silver skin, you will have a tough uneatable area on each tenderloin.
  • I used Basil Hayden’s bourbon in this batch. I also like to use Maker’s Mark or 1792. Just use something that you would like to drink.
  • You can use this marinade on pork tenderloin, pork loin, or pork chops.
  • Can Pork be pink? Yes! It is perfectly SAFE to eat pink pork. Pork needs to have a minimum internal temperature of 145ºF. We like to cook it on the higher end of medium-rare and let it rest for about 5 minutes before slicing. It only takes about 15 minutes to reach 145ºF, depending on how big your pork tenderloins are.
  • To cook the pork inside, pan-sear the pork for 2 minutes on all sides. Place the pork on a rimmed baking sheet and bake at 400ºF for 10 to 12 minutes. Use a meat thermometer to check the internal temperature. Pull the pork out of the oven at 145ºF and let it rest for 5 minutes before slicing.
platter of sliced pork tenderloin

What to serve with Pork Tenderloin

This pork has quickly become a family favorite. We’ve made it several times and absolutely love it. Make sure not to overcook the pork! Cook it just until it reaches an internal temperature of 145ºF and let it rest for about 5 minutes. It will be perfect! Tender and juicy!

We usually serve this pork with some potatoes and broccoli. Leftovers are great on a salad or on a sandwich tossed in some BBQ sauce. YUM! Give this a try the next time you fire up the grill. You won’t be disappointed!

Here are a few of our favorite recipes from the blog that go great with this easy pork recipe:

Bourbon Mushrooms

Bourbon Mushrooms – better than the fancy steakhouses! Super easy to make and ready in about 20 minutes. Fresh mushrooms…

Teriyaki Broccoli

Teriyaki Broccoli – our favorite broccoli recipe. SO delicious!! Broccoli, shallot, mushrooms, garlic, teriyaki sauce, and sesame seeds. Ready to…

Crunchy Romaine Toss

Crunchy Romaine Toss – CRAZY GOOD!!! Had this at a dinner party and everyone raved about it. I had to…

platter of sliced pork tenderloin

Bourbon Teriyaki Pork Tenderloin

Yield: 6 people
Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Bourbon Teriyaki Pork Tenderloin Recipe – a new family favorite with only 5 ingredients! Teriyaki marinade, bourbon, brown sugar, garlic, and pork. SO simple to make and tastes AMAZING! Can grill or bake pork. Leftovers are great on a salad or a sandwich.

Ingredients:

  • ¾ cup Kikkoman teriyaki marinade
  • ¼ cup bourbon
  • 2 Tbsp brown sugar
  • 1 tsp minced garlic
  • 2 (1½-lb) pork tenderloins

Instructions:

  • Whisk together teriyaki marinade, bourbon, brown sugar and garlic. Pour over pork tenderloins and refrigerate several hours or overnight.
  • Remove pork from marinade and grill for 12 to 16 minutes, until it reaches an internal temperature of 145ºF.

Notes:

  • When cooking pork tenderloin, it is important to remove the silver skin on the side of each pork tenderloin. The silver skin is a silvery-white sheen membrane on the pork tenderloins. It is a thick connective tissue and it doesn’t break down when the pork is cooked. I use a knife and carefully cut it off. If you don’t remove the silver skin, you will have a tough uneatable area on each tenderloin.
  • I used Basil Hayden’s bourbon in this batch. I also like to use Maker’s Mark or 1792. Just use something that you would like to drink.
  • You can use this marinade on pork tenderloin, pork loin, or pork chops.
  • Can Pork be pink? Yes! It is perfectly SAFE to eat pink pork. Pork needs to have a minimum internal temperature of 145ºF. We like to cook it on the higher end of medium-rare and let it rest for about 5 minutes before slicing. It only takes about 15 minutes to reach 145ºF, depending on how big your pork tenderloins are.
  • To cook the pork inside, pan-sear the pork for 2 minutes on all sides. Place the pork on a rimmed baking sheet and bake at 400ºF for 10 to 12 minutes. Use a meat thermometer to check the internal temperature. Pull the pork out of the oven at 145ºF and let it rest for 5 minutes before slicing.

Steph

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Comments

  1. The instructions call to dangerously undercook this dish. The picture also shows the meat being way undercooked. This dish is excellent when it is cooked to a minimum of 160F but as described it should be renamed, "Bourbon Trichinosis."

    1. Crunchbird – you are 100% INCORRECT. The FDA recommends that you cook pork to an internal temperature of 145ºF. Pork is 100% SAFE to eat at 145ºF.

  2. Can this be cooked in oven like your cajun pork tenderloin (500 in oven for 15 minutes and turn oven off and let sit for 45 minutes?)

  3. We don't use alcohol…do you think it would be ok to leave out the bourbon? Or is there something I could substitute?

    1. Just get a small sample size of some bourbon like Jack Daniels. All of the alcohol cooks off so you won't be actually consuming any.

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