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Pork Tenderloin in Bourbon

"Tender pork marinated in soy sauce, bourbon and more. May also be grilled."
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3 h servings 239 cals
Original recipe yields 8 servings


  • Calories:
  • 239 kcal
  • 12%
  • Fat:
  • 8.2 g
  • 13%
  • Carbs:
  • 4.2g
  • 1%
  • Protein:
  • 30.6 g
  • 61%
  • Cholesterol:
  • 95 mg
  • 32%
  • Sodium:
  • 517 mg
  • 21%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

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  • Prep

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  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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Read all reviews 206
  1. 263 Ratings

Most helpful positive review

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 c...

Most helpful critical review

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 bake...

Most helpful
Most positive
Least positive

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 c...

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 m...

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...

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 ...

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 sau...

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 i...

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...

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 fo...

Very good! For the garlic cloves, I laid the flat side of a knife against them and whacked it with the heel of my hand, to break apart some cell walls to release more garlic flavor. I noticed ...