This page requires that scripting be enabled in your browser to function properly. If you need help enabling scripting, please vist our
technical FAQ page.

READY IN 3 hr

Pork Tenderloin in Bourbon

Read Reviews (165)

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

Ingredients Edit and Save

Watch video tips and tricks

Grilled Pork Tenderloin

Pork Tenderloin Diablo

Amazing Pork Tenderloin in the Slow Cooker

Burgundy Pork Tenderloin

Maple-Garlic Marinated Pork Tenderloin

Easy and Elegant Pork Tenderloin

Crusted Pork Tenderloin

Cocoa-Rubbed Pork Tenderloin with Cherry Sauce

Grilled Jerk Pork Tenderloin

How to Measure Brown Sugar

Sugar and Sweeteners

Garlic: Fresh Vs. Powdered

Original recipe makes 8 servings Change Servings

1/4 cup soy sauce
1/4 cup bourbon
2 tablespoons brown sugar

2 cloves garlic, halved
3 pounds pork tenderloin

Check All Add to Shopping List

Directions

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

Kitchen-Friendly View

PREP 15 mins
COOK 45 mins
READY IN 3 hrs

ADVERTISE WITH US

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.

—Jane & Rich

See full review »

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.

—Navy_Mommy

See full review »

208 Ratings

See other versions of this recipe!

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!

—Jill

See full review »

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".

—JOHNMONIHAN

See full review »

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.

—CARRIEMC

See full review »

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!!

—Dotti G.

See full review »

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!

—J Law

See full review »

Oct 23, 2006

This turned out okay. I wasn't that impressed but it was tasty enough. I make pork tenderloin quite a bit so I'm always looking for new ways to prepare it. I marinated mine in a ziploc bag for about 3 hours and it did pick up the taste of the bourbon but it was not too strong. I seared mine on my outdoor grill first and then finished it in the oven. So this was good but not as good as my all time fav pork tenderloin recipe on this site, the Maple Garlic Marinated Pork Tenderloin.

—Valerie's Kitchen

See full review »

Rate This Recipe

Edit

Glad you liked it! Your friends will, too:

Did you tweak the recipe? Edit and save your own version of it!

Edit this recipe

More Recipes Like This See all

Breaded Pork Tenderloin

Chinese Pork Tenderloin

Easy and Elegant Pork Tenderloin

Honey Glazed Pork Tenderloin

Pork Tenderloin

Garlic Herb Grilled Pork Tenderloin

Parsley and Parmesan Crusted Pork Tenderloin

Chile Pork

Sheila's Grilled Pork Tenderloin

Tangy Grilled Pork Tenderloin

ADVERTISE WITH US

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.

Nutritional Information

Pork Tenderloin in Bourbon

Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories: 239
Calories from Fat: 74

% Daily Value *
Total Fat 8.2g 13 %
Saturated Fat 3g 15 %
Cholesterol 95mg 32 %
Sodium 517mg 21 %
Potassium 472mg 13 %
Total Carbohydrates 4.2g 1 %
Dietary Fiber 0.1g < 1 %
Protein 30.6g 61 %
Sugars 3.4g
Vitamin A < 1 %
Vitamin C 2 %
Calcium 1 %
Iron 16 %
** Thiamin 98 %
Niacin 90 %
Vitamin B6 34 %
Magnesium 14 %
Folate 4 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.