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 marinade on chicken and steak too. Everyone LOVES this easy marinade recipe. We make this at least once a month. SO good!
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).
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.