Bourbon Marinated Pork Tenderloin


This is one of Mr. Smith's all-time favorites.

Bourbon Marinated Pork Tenderloin

1 (1 to 1.5 lb) pork tenderloin
6 T Worcestershire sauce (I like Lea & Perrins)
3 T bourbon (I use Maker's Mark)
3 T maple syrup
2 T honey-Dijon mustard (sometimes I use Emeril's Kicked Up Horseradish Mustard)
2 T vegetable oil
1/4 t ground pepper


Whisk together Worcestershire sauce and next 5 ingredients in a small bowl until blended. Pour marinade into a large ziplock freezer bag, add the tenderloin, seal the bag. Turn the bag over a few times to coat the tenderloin well with the marinade.

Chill 2 hours, turning occasionally.

Grill pork, covered with grill lid, 10-12 minutes on each side or until a meat thermometer inserted in the thickest portion reads 150 to 155. Remove from grill and let stand 10 minutes before slicing.

While pork is grilling, pour marinade into a saucepan over medium-high heat. Boil 2 minutes. Drizzle sauce over pork before serving.

We started buying pork tenderloins at Costco in bulk because we liked this recipe so much. And then my mother-in-law told me I could add the marinade before freezing the pork, which is sheer genius.

I mix up a big batch of marinade and make up several ziplock bags, each with a tenderloin and marinade, and toss them in the freezer. If we want this for dinner, I set one out before I go to work. During the day it slowly defrosts and marinates and is ready to grill when we get home.

Such an easy way to have an elegant main dish in no time!


From Southern Living 2009 Annual Recipes.

See more Mouthwatering Monday recipes over at Rachel's!
Happy Monday!


The Urban Cowboy said...

Once again another fabulous recipe that I am collecting.

Mary said...

Thanks for sharing! I love pork tenderloin, but only have a couple of different ways to make it. This one's going in the book!

rubbish said...

Had Pork dor Sunday lunch yesterday. Gutted because I would have tried this. Maybe next week.

TKTC said...

That is, quite simply, inspired.

Michelle Smiles said...

Sounds YUM!

Liz Mays said...

Now that sounds very flavorful!

2 Little Irish Boys said...

Hey Amy!
Hope you are well! I used to make this recipe all the time one of my favorites. Gonna make it right now for tonight!
I also buy my tenderloins from Sam's--man, they are so cheap and we eat tenderloins about once a week.
We should get together soon!

Wendy said...

Hello Amy! I must admit it has been awhile since I checked your blog. This recipe looks yummy, thanks for sharing! I love your flower photos in the previous post as well.
To answer your question, I used my Nikon 18-200 lens with the aperture at f10. I think the trees framing the shot are what make it look so deep.

Hope you have a wonderful day!

Rachel said...


Amy, someday.... you and me, together. in a kitchen.

please ;-)


Malia said...

Oh. My. Word! This looks amazing! Looking forward to trying it!

Cynthia said...

Dang Girl...that looks pretty darn tasty:P

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