In my previous posts here, I have confessed my fondness for bourbon (as a beverage and an ingredient) and for pork tenderloin, so when I found a recipe that combined the two, it was really only a matter of time before I got around to trying it.
I don’t remember how I stumbled across it originally, but since the website I originally found it on gave credit to the Kentucky Derby Museum Cookbook, I may have been looking for a mint julep recipe or something. Unfortunately, I love the smoked pork tenderloin I do so much, that it took a while to finally try this one.
We were staying out in Palm Springs as a base camp for hiking Mount San Jacinto, and had just picked up a few pork tenderloins on sale before our trip. I knew we wouldn’t have my smoker available, but was bringing my portable Keg-a-Que, so thought this would a good excuse to try a straight grilling recipe for the pork loin. I even made the marinade at home before we left, putting it in a tupperware container, so I wouldn’t have to drag all the component ingredients out. This tactic would work well for a dinner while camping as well, where storage was at a premium, and meal prep is something to be minimized. You could put the marinade straight into a ziplock with the pork loin before you left, and minimize the prep and dishes even further.
The marinade/sauce was quite easy, and the flavor was great. I’m quite certain I could also use it as a base marinade for smoking the tenderloin in the future, but if you are pushed for time or don’t have a smoker, this is a great recipe as written.
- 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)
- Combine all ingredients in a bowl or measuring cup or straight into a gallon sized ziplock bag and stir or whisk to combine.
- Put tenderloin in ziplock bag with marinade, refrigerate at least four hours, and up to overnight.
- 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.
- 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.
- 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.
- Remove from heat, cover with foil for 10 minutes or so.
- 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.
great meeting you last night Jeff. the pork was delicious!
It was nice meeting you as well! Glad you enjoyed it.
Psst. Jeff… thanks again for making this last week! It was freaking delicious. I think I’m making the husband make this for dinner tonight… 🙂
Great minds! I made it the very next weekend again for Colleen!