The Dish | Bourbon Pork Tenderloin

Another good steal from my mother that delivers rich flavor with surprisingly little work. A quick marinade infuses lean, budget-friendly pork tenderloin with the sweet-savory goodness of bourbon, soy sauce, brown sugar, and a hint of ginger.

Perfect for busy nights. Simply whisk the marinade, toss it with the pork, and refrigerate overnight. When you’re ready to cook, grill or broil the tenderloins, basting with the marinade for extra flavor. In less than half an hour, you’ve got a juicy, restaurant-worthy main dish on the table.

Another option:
I have also tried this with the sous vide method of cooking this cut of meat. It produces juicy, moist, evenly cooked tenderloin, edge to edge. Finishing in a cast iron skillet will give you a crisp, browned surface. 


  • ¼ cup bourbon
  • ¼ cup soy sauce
  • ¼ cup brown sugar, packed
  • 3 cloves garlic, minced
  • ¼ teaspoon Dijon mustard
  • 1 teaspoon fresh ginger, minced (or ¼ teaspoon ground)
  • 1 teaspoon Worcestershire sauce
  • ¼ cup peanut oil
  • 2 pork tenderloins


  1. Whisk together all ingredients except pork, reserving ¼ cup of the marinade.
  2. Place pork in a non-reactive dish, add marinade, seal, and refrigerate overnight, turning once.
  3. Preheat the grill or broiler.
  4. Drain pork and grill/broil 6 inches from heat, basting often, 15-25 minutes or until internal temperature reaches 140 degrees F.
  5. Warm reserved marinade and serve with sliced pork.

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