Grilled Pork Tenderloin in Spiced Bourbon Sauce
Recipe type: Main Course
Cuisine: American
Serves: 6 (if an 18oz tenderloin)
Weight Watchers Info: 5 PointsPlus per serving (based on 6 servings)
  • ¼ cup bourbon (don’t use the good stuff)
  • ¼ cup soy sauce
  • ¼ cup brown sugar
  • ¼ cup Dijon mustard
  • ⅛ cup vegetable oil (original recipe called for ¼ cup)
  • 3 cloves minced garlic
  • 1 tsp fresh minced ginger root (or ¼ tsp powdered ginger)
  • 1 tsp Worcestershire sauce
  • Pork Tenderloin (original recipe called for two 1 pounders, I used one 18 ouncer)
  1. Combine all ingredients in a bowl or measuring cup or straight into a gallon sized ziplock bag and stir or whisk to combine.
  2. Put tenderloin in ziplock bag with marinade, refrigerate at least four hours, and up to overnight.
  3. Pour marinade into pan, and boil for at least two minutes, to kill any raw meat ickiness floating around in there. Continue to simmer to reduce to a saucy consistency.
  4. Place tenderloin on hot grill for 15-25 minutes, rotating to cook all sides equally, and basting the cooked parts with the boiled/sterilized marinade.
  5. If you have a meat thermometer, cook to 165 degrees, but you can generally tell when a relatively cut of tenderloin is cooked through. Try not to overcook it.
  6. Remove from heat, cover with foil for 10 minutes or so.
  7. Carve into ¼ – ½ inch slices and ladle sauce over the top of the loin. Serve extra sauce on the side for the plates, according to preference.
Recipe by The Taste Place at