Pork Tenderloin in Bourbon Recipe - Allrecipes.com
Pork Tenderloin in Bourbon Recipe
  • READY IN 3 hr

Pork Tenderloin in Bourbon

Recipe by  

"Tender pork marinated in soy sauce, bourbon and more. May also be grilled."

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  • PREP

    15 mins
  • COOK

    45 mins
  • READY IN

    3 hrs

Directions

  1. Mix together soy sauce, bourbon, brown sugar, and garlic. Pour over pork, cover, and refrigerate at least 2 hours, turning occasionally.
  2. Preheat oven to 325 degrees F (165 degrees C). Remove pork from marinade, and place on rack of shallow roasting pan.
  3. Bake for 45 minutes or until a meat thermometer registers 145 degrees F (63 degrees C).
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Reviews More Reviews

Most Helpful Positive Review
Jan 11, 2008

I followed the recipe until it said to discard the marinade. I put it in a small saucepan, removed the garlic & simmered it until it was reduced to syrup. When the tenderloin had 10 minutes of cooking time remaining, I glazed it with the reduced marinade. It gave it more flavor & a nice color.

 
Most Helpful Critical Review
Oct 06, 2003

This was okay, the flavor was not as strong as I would have liked it though. I marinated for about three hours. Maybe it should have stayed in over night. There wasn't a temp listed so I baked at 350 for 45 minutes and it came out perfectly done. I don't think I will make again because I prefer my marinades to leave more flavor. All I could really taste in the meat was the bourbon.

 
Mar 16, 2006

I've made a recipe similar to this for years. I serve it to company all the time & it always gets RAVE reviews. There are a few changes I make: For one, I add a little more brown sugar to the marinade (I don't measure, I just throw it in). Next, it's best if you marinate it overnight (I do in a large ziplock bag). Then you MUST grill it (It tastes so much better this way). Finally, the best part: Serve it with the following sauce: Mustard Scallion Sauce: 1/2 C. sour cream, 1/2 Cup mayo, 1 Tbsp. dry mustard, 3 Tbsp chopped scallions, 1 1/2 Tbsp. white vinegar, and 1 1/2 tsp. sugar. (You may need to add more sugar and/or vinegar to adjust-I don't measure) Enjoy!

 
Mar 22, 2005

THIS WAS WONDERFUL!! I chose this one, and it was made exactly as the recipe directed. I wouldn't change a thing. I made enough for 8 servings, so I used 2 1.5lb tenderloins. I pricked each with a fork before marinating for maximum absorbtion. I doubled the cooking time, but cooked at 325 degrees. Meat was very flavorful, with barely a hint of bourbon. I thought the soy would be too salty, but it wasn't. The brown sugar helped temper the soy sauce. Wonderful recipe. A guaranteed "will make again".

 
Dec 10, 2005

This is my favorite pork tenderloin recipe. However, instead of brown sugar I use about 1 cup of apricot preserves. It gives it the sweetness of fruit along with the soy sauce and bourbon. I also rub salt and pepper on the meat prior to putting the sauce over it.

 
Jun 15, 2007

This dish is excellent! I used a little less soy sauce and little more brown sugar and let the pork tenderloin marinade for 4 hours. When finished, I used the marinade to prepare a reduction sauce. I added a 1/2 cup of reduced sodium beef stock and let it simmer at medium heat stirring constantly with a whisk. To thicken sauce, I added cold, cubed butter (about 2 1/2 tbsp.) stirring constantly with whisk. Serve tenderloin, pour reduction sauce over it and garlic smashed potatoes are a great side dish!!

 
Nov 13, 2005

I made this recipe for company and they all raved and wanted the recipe. After reading what others wrote I doubled the marinade, let it marinate 24 hours and thickened the marinate and poured it over the meat after cooking. It looked kind of odd with a weird consistency and I wondered if it was okay. I had thickened it with corn starch. Anyway,it turned out and was the best ever!

 
Mar 20, 2005

This recipe is easy, and it's great for entertaining. I really recommend marinating it overnight. I double the garlic and also add a TBSP of chopped fresh ginger as well as some fresh rosemary. I have served it many times with haricots verts and creamy garlic-herb mashed potatoes.

 

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Nutrition

  • Calories
  • 239 kcal
  • 12%
  • Carbohydrates
  • 4.2 g
  • 1%
  • Cholesterol
  • 95 mg
  • 32%
  • Fat
  • 8.2 g
  • 13%
  • Fiber
  • 0.1 g
  • < 1%
  • Protein
  • 30.6 g
  • 61%
  • Sodium
  • 517 mg
  • 21%

* Percent Daily Values are based on a 2,000 calorie diet.

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