Grilled Bourbon Pork Tenderloin – better than any restaurant!!! We LOVED this pork! Pork tenderloins marinated in bourbon, brown sugar, soy sauce, Worcestershire, lemon juice, and garlic. Can use the marinade on chicken and steak too. Everyone LOVES this easy marinade recipe. We make this at least once a month. SO good!
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Pin This RecipeEasy Pork Marinade with Bourbon
This Grilled Bourbon Pork Tenderloin was five stars! ⭐️⭐️⭐️⭐️⭐️ Only a few simple ingredients to make an amazing restaurant-quality meal! You probably already have all the ingredients in your pantry to make this tonight! Bourbon, brown sugar, soy sauce, Worcestershire, lemon juice, and garlic. I used this marinade on pork tenderloin, but it would be great on steaks or chicken too. It is a really good all-purpose marinade.
How to Make Grilled Bourbon Pork Tenderloin
This marinade is super simple to make. Simply whisk together Bourbon, brown sugar, soy sauce, Worcestershire, lemon juice, and garlic. Place the pork tenderloins in a gallon ziplock bag and pour the marinade over the pork. The pork needs to marinate a few hours to overnight. We always prep the meat the night before and let it sit in the marinade overnight. It gives the meat so much great flavor! When ready to cook, remove the pork from the marinade and grill until it reaches an internal temperature of 145ºF.
Tips & Frequently Asked Questions for Cooking Pork
- I used Maker’s 46 for the bourbon in this marinade. That is Chicken Legs’ bourbon of choice, so we always have a bottle in the house. You can use your favorite bourbon or whisky in the marinade. Just make sure you enjoy whichever brand you choose. You will get some of the bourbon flavors in the meat. You don’t want to eat something that you don’t enjoy.
- 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.
- For a gluten-free pork dish, make sure to use a gluten-free Worcestershire sauce.
- 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.
What to Serve with Grilled Pork Tenderloin
This Grilled Bourbon Pork Tenderloin was hands-down better than any pork I’ve eaten in a restaurant. The marinade really made the pork shine! We served this with some potatoes and green beans. We ate the leftovers for lunch the next day, and the pork was equally delicious!
Here are a few of our favorite recipes from the blog that go great with this yummy pork tenderloin:
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Grilled Bourbon Pork Tenderloin
Ingredients:
- ½ cup Bourbon or Whisky
- ¼ cup brown sugar
- ¼ cup soy sauce
- 2 Tbsp Worcestershire
- 1 lemon, juiced
- ¼ tsp garlic powder
- 2 pork tenderloins, about 2 pounds total
Instructions:
- Whisk together bourbon, brown sugar, soy sauce, Worcestershire, lemon juice and garlic powder.
- Place pork tenderloins in a gallon ziplock bag. Pour marinade over pork. Seal bag and refrigerate one hour to overnight.
- Remove pork from marinade and grill until internal temperature reaches 145ºF. (approximately 12 to 16 minutes).
Notes:
- I used Maker’s 46 for the bourbon in this marinade. That is Chicken Legs’ bourbon of choice, so we always have a bottle in the house. You can use your favorite bourbon or whisky in the marinade. Just make sure you enjoy whichever brand you choose. You will get some of the bourbon flavors in the meat. You don’t want to eat something that you don’t enjoy.
- 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.
- For a gluten-free pork dish, make sure to use a gluten-free Worcestershire sauce.
- 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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Just wondering
Did you boil the mainade down after cooking tenderloin to use for a sauce?
I did not, but you certainly can.
This sounds excellent. I have 2 pork tenderloins that have been waiting for me to make them. And this recipe is just what I have been looking for to use on them. I have all the ingredients on hand which makes this recipe even better. Can’t wait to try it. Thank you for sharing the recipe.
How long would you do a pork loin, not a tenderloin?
I don’t know that exact cooking time for a pork loin. Use a meat thermometer and check for an internal temperature of 145ºF.
I do not have a grill, can you bake this possibly?
Sure! I usually brown the pork tenderloin in the skillet on all sides and then pop it in the oven at 400ºF for about 18 to 20 minutes. Just make sure it has a 145ºF internal temperature.