Tender pork marinated in soy sauce, bourbon and more. May also be grilled.
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 cooking time remaining, I glazed it with the reduced marinade. It gave it more flavor & a nice color.
Read MoreThis 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.
Read MoreI 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 cooking time remaining, I glazed it with the reduced marinade. It gave it more flavor & a nice color.
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!
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".
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.
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 sauce. I added a 1/2 cup of reduced sodium beef stock and let it simmer at medium heat stirring constantly with a whisk. To thicken sauce, I added cold, cubed butter (about 2 1/2 tbsp.) stirring constantly with whisk. Serve tenderloin, pour reduction sauce over it and garlic smashed potatoes are a great side dish!!
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!
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.
WOW. This was REALLY, REALLY easy, and my husband said it was "The best pork he ever had" (we are both great cooks, and also travelers and sort of "foodies", so that really IS saying something!) The only things I did differently (because I decided last-minute to try this recipe) were to: 1) cut the tenderloin into 1-inch filets, 2) make the marinade for 12 servings 3) place the tenderloins single-layer in a glass baking dish, 4) pour the marinade over the entire thing (since I wasn't able to marinade it), and 5) add some pepper (hubby loves it). I then cooked the tenderloin for about 30 minutes at 325f, turned each piece over (and reversed the outside and inside pieces, to ensure all cooked the same), turned up the heat to 400f and cooked about another 20 minutes. Needless to say, hubby is glad we made extra--he snacked on a third of it before it even got to the table, tried to convince the kids it was horrible so he could have more, and then made sure he put the tiny bit of leftovers out of the way so he could have more today. Now, if that's not a great endorsement of this recipe, I don't know what is!
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 for about 3 hours and it did pick up the taste of the bourbon but it was not too strong. I seared mine on my outdoor grill first and then finished it in the oven. So this was good but not as good as my all time fav pork tenderloin recipe on this site, the Maple Garlic Marinated Pork Tenderloin.
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 that many said it needed to be sweeter and had added extra brown sugar, so I just substituted teriyaki sauce for the soy sauce and left the brown sugar amount the same. I did as another reviewer and simmered the leftover marinade until syrupy (I left the garlic cloves in it), then basted the loin with a silicone brush when there was about 10 minutes cooking time left. Remember to let your loin sit for 10 minutes after removing from oven, or all the juices will run out when you cut it.
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.
Great recipe. I marinated overnight and grilled.
I LOVE this recipe - I make it all the time! Try it with Red Stag bourbon for a wonderful, but not overpowering, cherry flavor ---- it's terrific!! I marinate it for at least 24 hours and use the left-over marinade to make a gravy (I just boil the marinade, use some cornstarch with water, and then thicken up the cooked marinade ---- I use it to glaze the tenderloin about half-way through the cooking process) It's one of our favorite recipes!!
I cooked this in my crockpot - just added the ingredients and let it go. Family loved it. I have also used the recipe as a sauce when I haven't had time to marinate the meat. Many rave reviews!
I made this 8 times, I buy at least 10lbs. I also buy the bourbon by the gallon(Jim Beam). It lasts maybe 3 days in my house. Very good! I love it
This is so very delicious. Very easy to make. The pack came with 2, so I served one and froze the other. My hubby said it is a keeper.
This pork tenderloin tasted delicious. I had to increase the baking time because it was still rare after 45 minutes. I let it bake another 15 minutes and it was tender and pink in the middle. I wonder if 350 degrees would be better.
Delish! The pork was so moist and had great flavor with the bourbon mixture. I cooked the pork in my crockpot on high for 4 hours and it turned out perfect. I also marinated it for 3 hours. I will definitely use this recipe again!
I grilled this for 4th of July! It was absolutely souperb! Tender, juicy and delicious!
The pork turned out moist and flavorful. I marinated appx. 20 hrs ... I would not marinate it any longer than that. I did taste the burbon quite a bit ... maybe next time I'll add more sugar. I'll make it again ... it's not often I get a moist tenderloin.
I like to save my marinated and simmer it for 5 minutes, then remove from heat and stir in a pad of butter. I serve this with mac & cheese and steamed broccoli. Very tender & juicy pork and my 6 & 8 year old loved it.
Good Recipe! More of a delicate flavor that compliments the taste of the pork, rather than masks the flavor. I forked the meat to let the marinade infuse the pork, and put it in a ziploc in the refrigerator for 8 hours. I doubled and minced the garlic, and also added hickory smoked mustard (same brand as the bourbon) and black truffle-infused olive oil to the marinade. I seared the meat in a pan on the stove, then cooked it at 350 for 1 hour. Very tender!! I served it with the cooked-down marinade on the side, as well as a variation of the Mustard Scallion Sauce suggested by another reviewer. Everyone from the picky teenager to the picky toddler ate a healthy portion. We will definitely make this again.
Great flavor! I used very thin pork chops and cooked in the oven on 350 for about 30 minutes. When cooking thin ones try 20mins first . I felt these were alittle over done but we enjoyed them.
I've made this twice now, both times I doubled all marinade ingredientsbut the brown sugar (used Jack Daniels as it was on hand) The first time I left the tenderloins whole and baked as directed. Today I sliced each tenderloin on the bias into 4 oblong medallions (flattened them a bit) and marinated them all day. They grilled up a nice mahogany. Grilled drained, canned pineapple slices along with them Both times this dish was VERY well received by my men! Thanks! :-)
Not my favorite one on here for pork tenderloin BUT still very good and worth a try cuz you might like it more than I do. :-)
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!
Absolutely loved this recipe. Followed the directions but doubled up on the marinade and added more sugar. As suggested by many other comments, I used the marinade for a gravy and it was fabulous. I added about a cup of chicken stock and it came out perfect! Will definitely make again and again as my husband also loved this recipe and can't stop thanking me "for the best meal we've had in weeks."
I marinated a pork roast overnight and then put it on the grill. This marinade would be great on just about anything. EVERYONE loved it. A keeper!
I used the marinade to make a gravy. Just add the leftover marinade to a package of brown gravy mix and 3/4 cup of water. It makes a perfect gravy to pour over the pork and even mashed potatoes!
Made this for a night out at a friends house. They raved over it. I will definitely make this again!!
Still waiting to see how it tastes, but right off the bat I'll tell you the temp/time is off. It sure smells good though!
This is a keeper. I took an earlier reviewer's suggestion and made a sauce with marinade, beef broth, and butter. I would recommend using low sodium products (soy sauce, broth) if you do this, as it can be very salty.
Really, really good. Marinated one pork tenderloin overnight, and cut into medallions. The marinade, reduced in the pan, after the pork came out, was fabuous. Great idea.
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.
Both my husband and I were very impressed with this recipe. I did follow the instructions but with a few modifications. I added a little more brown sugar, extra garlic, and a dash of worstershire. I marinated it all day than baked it in the sauce, basting often and turning once. I then thickened the sauce a little and drizzled over the sliced meat. It was wonderful. The tenderloin was melt in your mouth tender and had a great flavor. The only reason I gave 4 instead of 5 stars is that I like the Marinated Pork Tenderloin and the Burgandy Pork Tenderloin recipes on this site a little better. Still worth making and will definitely make again!
really good marinade. easy to throw together. I only marinated 45 min. we wrapped bacon around it and grilled it for about an hour on the green egg. we used a plate setter on the green egg and grilled 3 at a time. they didn't brown that well. temp 325. next time will do a warmer temperature and maybe no plate setter. we heated up the marinade and served with it. very good.
I used this recipe on some pork chops that we had. We didn't have any bourbon in the house so I used peach schnapps instead... my husband had his doubts but we were both pleasantly surprised with the results.
This marinade had such a great flavor! I followed exactly as stated, too. The only change I will do next time, is follow what another review said, and keep the marinade and thicken it with corn starch to make a glaze. All 3 of my guys wished it was thicker!
yummy! I too left the remaining marinade in the pan with the pork. I used part of a whole pork loin (that is what I had. They are a lot cheeper. We cut them into meals{4 servings each} before freezing. If you cook it right it can be just as tender as tenderloin)
This recipe was awsome...The first time I made it, marinaded as directed..came out perfect! The second time I marinaded it for 2 days- forgot I had it in the fridge! It was a little too strong of a taste. Stick to the directions and it come out perfect!
My first review! My changes: put garlic through a press, used Jack Daniels, and added a splash of Worcestershire sauce. I only marinated 3 hours and turned the temp up to 375. Results: The sauce started to burn in the oven maybe b/c i turned up the temp. The meat came out super tender but didn't have much taste. Luckily i reserved the marinade and heated it up with some flour to make a gravy. I think that is what ultimately made this tenderloin. My husband seemed to enjoy it. I liked it. I will make it again but will try other recipes first. Def. save the marinade and use as a gravy!
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.
I went to ABC store and ask how much is 1/4 cup.. gave me one of those little bottles that they give you on the airplanes of Jack Daniels.. I measured, exactly 1/4 cup.. this was a wonderful recipe. The next time I will make double the sauce as it was a big big hit with my guest. I have done this twice, once with mash potatos, once with egg noodles and got raves. As I read reviews I am thinking no way..I will try myself.. If you didn't like this you are very picky, funny about whats in foods..I forwarded this recipe to my Godson who is was a chef and said "this has been a closed secret, didn't last long in our house,my kids didn't realize they were getting booze for din din". This is a keeper and I have passed to all the "so called" chef in family..
This was an amazing recipe with a couple of minor tweaks...I used liquid smoke instead of soy and used a garlic press to release more of the garlic flavor. Reduced the marinade and added a half bbq sauce which made a wonderful glaze. Being a KY girl gotta love the bourbon...lol Thanks, I'll be making this again...soon!!!
This was pretty good-the alcohol in the marinade made the meat nice and tender and the combination with the brown sugar caramelized the meat nicely.
I liked this dish enough to make it again on occassion. I still prefer the sesame pork tenderloin from this site by far over any other recipe including this one but as a back up this will do! I found the measurements and cooking time to be accurate.
This is a good recipe, in my opinion, however there are so many wonderful pork tenderloin recipes, I think this one is not among the best. I followed the suggestion of others and made a sauce by creating a roux, adding the marinade and water and adding more brown sugar. This made a nice sauce. I even added a dash of vanilla. If making this recipe I would strongly suggest making this sauce to accompany it.
Double the ingredients AND add the 1 cup apricot preserves someone else suggested. Delicious!
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.
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.
Very nice marinade - did not overpower the wonderful flavor of the tenderloin. I did mince my garlic, used low sodium soy and marinated for about 6 hours. We did them on the grill. Huge yums from everyone. This was opening day for bbq season at my house - woohoo - finally!
I have made this several times and it always turns out great! I have used as a marinade for pork, chicken, and steak. It tastes great with all of them! I have also put all the ingredients together and cooked it down to make a sauce and served it over filet mignon without marinading it. Any way I've tried this it has been wonderful!
I enjoyed this, though it didn't totally knock my socks off. I could taste the bourbon flavor and would probably add slightly more brown sugar next time. I also thought the cooking temp and/or time was off. I cooked about 1.5 pounds of tenderloin, and it was not even close to being done after 45 minutes. I'm thinking the cook temp should be 425, not 325. With all that said, the meat was very tender and juicy, and the marinade does complement the flavor of the meat nicely.
We eat alot of pork, so I'm always looking for new recipes. This one looked very interesting, so I made it and didn't tell anyone. The whole family loves it, I've even cooked it for a chef friend and pro football player and they loved it too. A keeper for sure.
I wasn't sure how this was going to turn out with the combination of ingredients, but it was fantastic. Very unique, and I will definitely be making this again!
Marinated this overnight by accident (didn't get to cook it the previous night). The tenderloin was very tasty and moist. I used two small tenderloins and upped the brown sugar and garlic a tad. Served with a sweet potato/apple side dish and Pat's Mushrooms from this site.
This is GOOD! Our 2 1/2 lb tenderloin came as two 1 lb + pieces. Marinated about 4 hours and grilled maybe 20 to 25 minutes, until it came to temperature. Very juicy, tasty, tender, etc. Will definitely use this again.
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
My family and I love love LOVE this! the first time we made it, my daughter licked the plate because she like the juice from the mean so much. we did the oven first. Next time we will try the grill. This is by far the most flavorful thing I have cooked!
I used a 1 3/4 lb. pork loin for this recipe and it turned out great!! I marinated the meat for 2 1/2 days and the meat was so tender that it cut like butter! The only thing I would do different is use less soy sauce, more brown sugar and more garlic. This is a keeper. Can't wait to try it on the grill this summer!
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.
Excellent! I followed the advice of others in doubling the sauce and it turned out so amazing and flavorful. Will def make again!
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.
This was so easy to make and so good. grilled it for approx. 45 minutes. Guest who didn't even like pork, LOVED IT! May try this marinade on steak.
This recipe was FANTASTIC! I did make a couple minor changes by adding in some all purpose flour (a small handful) and a little worchestire sauce. I also used about 1/2 of the bourbon required (not a big bourbon fan). I let it cook in my crook pot for about 2.5 hrs. Boy was it juicy and flavorful. My boyfriend is a picky eater...so when he requested to have this dish again, I knew it was a keeper. Thanks a bunch!
This recipe for tenderloin is so much better than those pre-marinated ones from the store. I marinated it overnight. When my daughter was picking at the leftovers the next day the kitchen smelled great just from the bowl being opened.
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.
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.)
This was fabulous! I only marinated for 3 hours, I think more than that would be too much. I also did not discard the marinade, but reduced it to glaze the tenderloins for the last half of baking. It did take longer than 45 min to reach 160. Might change heat to 350 for 30ish next time. Definitely a keeper!
I liked this dish, but my family didn't care for it. I am outnumbered. It took longer to cook than stated. My Loin might have just been too big.
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.
My family loved this recipe (5 and 3 yr old kids included)! I used a 1 1b tenderloin but kept the same amount of sauce. I baked the tenderloin in the sauce basting it occasionally. I had to bake it about 1 hr. It was moist, tender and had a wonderful flavor.
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.
There wasn't any left! Didn't have bourbon, so I substituted whiskey and it worked out fine.
This was very disappointing. The soysauce and bourbon did not compliment each other very well - making an odd taste. Sorry!
How to you write that sound Homer Simpson makes when something is delicious? Anyways, I sliced the tenderloin into 1.5" slices before marinading as directed. Then, I wrapped each slice in pepper bacon and grilled it. Try it! You'll love it!
I tried this recipe with thick cut pork chops, and the marinade really just stayed on the outside. I would stick to the called for cuts of pork. The bourbon was nice, but the brown sugar really made the chops too sweet for us!
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.
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.
This is a Really good recipe and i would recomend this everybody. I marrinates the pork for about 9 hours, then seared it and popped it in he oven. Yum my family loves it!
Very good. Suggested cooking time was too short though... at least for my oven. It took about 1 hr 15 min.
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!
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
I would have rated this a 4, but my husband LOVED it! LOVED it! So I had to give it a 5! He said I could make this any time I wanted. I had about half a pound of tenderloin and so used half of the marinade, using Jack Daniel's. I thought it was missing something---maybe just pepper or a little fresh ginger or something. I grilled it to make it easy. I will be making it again! :) Thanks, Debbie.
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.
I followed the suggestion from a few people, first, I did not have Bourbon, so I substitued balsamic vinegar, it was GREAT!!!!!! I did cook it longer than indicated. 45 minutes was was too short for these tenderloin pieces. I cooked it at 325 for 1 and a half hours for 2 and 1/4 tenderloin.
