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.
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.
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.