Reviewed: 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!

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Reviewer:

Jill

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Reviewed: Feb. 12, 2006

Wow! The bourbon gives it a very overpowering taste. Next time I won't marinate it as long and probably use a lot less bourbon. Other people liked it though.

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Kelly

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Reviewed: Jan. 19, 2006

Good flavor - the bourbon wasn't too strong. I marinated one tender a couple of days and baked in the oven. I think this would be better grilled.

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Reviewer:

LIZCANCOOK

Cooking Level: Intermediate

Living In: Livonia, Michigan, USA

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Reviewed: Jan. 5, 2006

This is a juicy and good recipe. I used Jack Daniels since I didn't have bourbon. It smelled strong when I put it into the oven, but worked out great.

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CMULLARK

Cooking Level: Intermediate

Home Town: New London, Wisconsin, USA

Living In: Detroit, Michigan, USA

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Reviewed: Jan. 3, 2006

I have made a slightly simplified version of this with just bourbon and soy sauce. It is so simple, but dinner guests love it! Don't be afraid to serve it to company. It doesn't taste anything like its individual ingredients.

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Rachel B.

Cooking Level: Expert

Home Town: Sandusky, Ohio, USA

Living In: Fort Wayne, Indiana, USA

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Reviewed: Jan. 2, 2006

My husband and I love this recipe! We marinate it over night and flip it over in the morning to make sure it gets all sides and it's so tender and juicy once it's cooked up!

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DCLAWSONUW

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Reviewed: 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.

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CARRIEMC

Cooking Level: Intermediate

Home Town: Greenville, South Carolina, USA

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Reviewed: 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!

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J Law

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Reviewed: Jun. 4, 2005

My husband and I thought this was really good, but we also thought it could have used more flavor or "punch". I will try this again and maybe inject the marinade hoping for more "punch". This was very moist though. We served it with "roasted garlic grilled vegetables" (recipe from this site)and they complimented each other very well. I marinated for 24 hours instead of 2 and I think that helped a great deal. Grilling it also adds a nice touch.

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STRAWBERRY02

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Reviewed: Mar. 28, 2005

This did not go well with our familys taste. We like our tenderloin with a more apple/fruit taste. This was very juicy, and we all ate it....it's just not for us.

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IBHEZZUR

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Reviewed: 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".

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JOHNMONIHAN

Cooking Level: Intermediate

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Reviewed: 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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SpicyBoston

Cooking Level: Intermediate

Home Town: Little Rock, Arkansas, USA

Living In: Boston, Massachusetts, USA

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Reviewed: Feb. 10, 2005

It's very good, my family loves it. I give it a very high rating. I never have leftovers after making a 6-7 pounder.

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LAURIE505

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Reviewed: Dec. 14, 2004

This is a easy and fantastic sauce.. I let the tenderloin sit in the frige overnight in a ziplock with the sauce and the flavor was intense. Everyone loved it. I grilled over low flame and it turned out very juicy. I love this recipe. Thanks alot.

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FLTERRELL

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Reviewed: Sep. 20, 2004

Very good. I did add a little extra brown sugar. Marinated approx. 24 hours and put on the rotisserie on the grill. Nice and juice with a crispy outside. May try using our turkey fryer injecter next time and injecting some marinate inside also.

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NancySohalski

Cooking Level: Intermediate

Home Town: Toledo, Ohio, USA

Living In: Reynoldsburg, Ohio, USA

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Reviewed: Aug. 8, 2004

This marinade has become a standard in my home. I have recently been putting the pork with the marinade in an oven bag to cook. It helps keep it tender. We use the marinade/drippings for a gravy. This recipe is also great for Salmon. I marinade for 2 hours then grill.

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TAMCCOY

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Reviewed: Apr. 12, 2004

This was very good. I put it in a roasting pan and marinated with the sauce that it was marinating in. It had a lot of flavor and was very tender. I baked at 350 degrees until the temperature reached 160 degrees. I made with Sweet and Sour Brussel Sprouts from this site and they complimented each other nicely. Thanks

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LESLEYfromWI

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Reviewed: Mar. 11, 2004

This was awesome! Like another reviewer, I cooked it in the crockpot, and the meat just melted in my mouth. I had to prepare the marinade on the sly, because my husband would have had a fit if he had seen me use 14 cup of the Jack Daniel's, but after eating it, he told me I could do it any time I wanted! I ran out of soy sauce, so I used Worcestershire to make up the difference (it was about half and half), and it was very good. Being a diehard garlic lover, I doubled it and left it in to cook. My house still smells like garlic, but boy oh boy did it taste good! Thanks!

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JennyP

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Reviewed: Nov. 19, 2003

I put it in the slow cooker and it fell apart it was so tender. Excellent!

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WHYESY

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Reviewed: Oct. 5, 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.

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