The reviewer gave this recipe 5 stars. This recipe averages a 4.38 star rating.
Reviewed: Nov. 19, 2007
There wasn't any left! Didn't have bourbon, so I substituted whiskey and it worked out fine.
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Cooking Level: Intermediate

Living In: Gastonia, North Carolina, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.38 star rating.
Reviewed: Nov. 11, 2007
This was really good. I marinated the pork for about 18 hours, used only 3 tbsp bourbon though. I also took other reviewers' advice and made a gravy from the left over marinade, which was great on top of the pork and garlic red potatoes I served with it, also from this site. Thanks for the recipe!
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Cooking Level: Intermediate

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The reviewer gave this recipe 2 stars. This recipe averages a 4.38 star rating.
Reviewed: Nov. 3, 2007
I followed this recipe exactly, but wasn't a fan. My husband said it tasted like bananas. Maybe it was the bourbon I used? The flavor just wasn't what I expected.
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Cooking Level: Intermediate

Home Town: Plant City, Florida, USA
Living In: East Islip, New York, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.38 star rating.
Reviewed: Oct. 27, 2007
It was so gooood! My husband kept raving over it and he scraped his plate clean! I only tweaked this a little by increasing the brown sugar to 4 Tbs, the garlic to 3 cloves and threw in some fresh rosemary. Marinated for 4 hours and it took about 1.5 hours to cook in 325F oven. Served with the reserved marinating sauce by boiling it for 10 min and then adding 2 Tbs. of butter to the reduction. This recipe is a winner!
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Cooking Level: Intermediate

Home Town: Los Angeles, California, USA
Living In: Clarinda, Iowa, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.38 star rating.
Reviewed: Oct. 19, 2007
I noticed in reading the reviews that most people really like this recipe and the few that didn't, really hated it. I, on the other hand, did not hate it but, didn't think it was all that great either. I really feel like the success of this recipe all depends on the cut of meat and the quality of ingredients. So, I'm not blaming the recipe for how "not so great" mine turned out but, I don't think I'll be making it again. Thanks anyway:)
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Cooking Level: Intermediate

Home Town: Americus, Kansas, USA
Living In: Pratt, Kansas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.38 star rating.
Reviewed: Oct. 15, 2007
I also marinated over night. We do not currently own a grill so we used a roasting rack in the oven. The key is to take the left over marinate and make a sauce. Use 2 tbsp. of butter and 2 tbsp. of flour stir until deep brown. Pour about one cup of water then your left over marinate, reduce to your desired thickness. Serve with cheese mashed potatoes.
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Cooking Level: Beginning

Home Town: Montgomery, Alabama, USA
Living In: Boulder, Colorado, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.38 star rating.
Reviewed: Oct. 12, 2007
I made this the other night for dinner & it was a hit. I didn't have bourbon but I did like someone else had and used apple juice & vanilla instead. Excellent! I turned the marinade into a sauce to pour over the pork. Great!
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Cooking Level: Intermediate

Home Town: Deltona, Florida, USA
Living In: Poinciana, Florida, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.38 star rating.
Reviewed: Oct. 12, 2007
We really enjoyed this. We let it marinade for about six hours both times we have made it and the taste was wonderful. We will make this often! Thanks for the recipe!
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Photo by MATTSBELLY

Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.38 star rating.
Reviewed: Oct. 11, 2007
It is good but no great! My husband and I agree with four stars. I may make it again but not very soon.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.38 star rating.
Reviewed: Oct. 2, 2007
Amazing! I'm a big bourbon fan, but I was a little hesitant to use my Woodford Reserve in a marinade, but it was so good. A little Woodford on the rocks while I slow cooked it on the grill made for a nice warm up and great accompaniment for the meal I had ahead of me. I made a sauce out of the marinade (as someone else had mentioned) that went really well with both the tenderloin and roasted garlic mashed potatoes. (recipe from this site) I'm looking forward to making it again soon!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.38 star rating.
Reviewed: Sep. 25, 2007
I didn't have Bourbon so I substituted with 1/4 c blackberry brandy and 1 c of cheap whiskey and 1/3 c Brown sugar. Let marinade in fridge for 2 hrs. Browned them in electric skillet at 400 degrees, set aside, add 1 can of Albertsons Cream of Mushroom soup (condensed) w/ 1/2 water 1/2 low fat milk. Mixed well and add more milk/water to desired consist. Add pork meat and reduce to simmer for approx 1 hour. I used gravy in pan for carrot/potatoe mash, hot french bread, tossed salad with lt. dressing. Absolutely delicious. Thanks for theidea!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.38 star rating.
Reviewed: Sep. 23, 2007
I added a bit of extra brown sugar to my marinade, and used Jack Daniels (my favorite). It was delicious. I marinated the tenderloin for nearly 6 hours, then baked at 325 for slightly over an hour. (I used a bigger tenderloin.) Had guests for dinner and everyone loved it. The tenderloin was very tender, cooked perfectly. Will make it again. And the marinade would be great on chicken or steak as well. (I heated the marinade to boiling, added 1/2 cup broth and 2 Tbsp. butter, cooked for 10 min. or so, then added a touch of cornstarch to slightly thicken it. It was great poured over the tenderloin.)
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Cooking Level: Expert

Home Town: Wauwatosa, Wisconsin, USA
Living In: Madison, Wisconsin, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.38 star rating.
Reviewed: Sep. 19, 2007
I have made this several times for company and everyone loved it. I did not have bourbon on hand so used the substitution 1/4 c apple juice 1 tsp vanilla extract. Worked great. Thanks
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Cooking Level: Intermediate

Living In: Bountiful, Utah, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.38 star rating.
Reviewed: Sep. 19, 2007
After reading the other reviews I was expecting more but this was good. The flavor was tasty but I agree that it is best to make a gravy out of the marinande and serve over mashed potatos. I had to prepare in the crock pot which gives the consistency of a pulled pork which my family prefers. I would make again.
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Cooking Level: Intermediate

Home Town: Harrisville, Rhode Island, USA
Living In: West Warwick, Rhode Island, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.38 star rating.
Reviewed: Sep. 17, 2007
This was very good and I added more brown sugar and made the sausce of the previous rater and grilled as they did as well.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.38 star rating.
Reviewed: Aug. 29, 2007
Very good. Suggested cooking time was too short though... at least for my oven. It took about 1 hr 15 min.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.38 star rating.
Reviewed: Aug. 20, 2007
Wonderful recipe, very easy to make. I used 2 1lb. pieces of tenderloin, and increased the marinade to the 3lb. amount. Grilled on the BBQ to an internal temperature of 145F because we like our pork with a hint of pink. Also made a sauce as suggested by someone else using the reserved marinade, added a 10oz can of beef broth and thickened with a beurre manier(4tbsps. softened butter mashed with 3 tbsps. flour). This made enough sauce for the meat and mashed potatoes. Definitally a keeper.
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Photo by MOEANDSUE

Cooking Level: Intermediate

Living In: Welland, Ontario, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.38 star rating.
Reviewed: Aug. 19, 2007
outstanding.
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Cooking Level: Expert

Home Town: Detroit, Michigan, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.38 star rating.
Reviewed: Aug. 15, 2007
I found the recipe very good, I made a minor substitution, instead of soy i used the bourbon to bind a dry rub. Other than that, very tender and very delicious.
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Photo by Rob Foote

Cooking Level: Professional

Living In: Leduc, Alberta, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.38 star rating.
Reviewed: Aug. 7, 2007
WOW!! Very good. After reading the other comments, I added flour to the marinade. I couldn't get enough of it. My husband raved - said it was A++ / 5 star and can't wait to have it again.
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Cooking Level: Intermediate

Living In: Phoenix, Arizona, USA

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