Bourbon Marinated Pork Tenderloin

Thu October 16, 2014



2 1/2 pounds pork tenderloins
3/4 cup soy sauce
1/2 cup bourbon
1/4 cup Worcestershire sauce
1/4 cup water
1/4 cup canola oil
4 garlic cloves, minced
3 tablespoons brown sugar
2 tablespoons ground black pepper
1 teaspoon white pepper
1/2 teaspoon ground ginger
1 teaspoon salt


Rinse off pork tenderloins and pat dry.

Combine soy sauce, bourbon, Worcestershire sauce, water, canola oil, garlic, brown sugar, pepper, and ginger in a dish or gallon size zip lock bag.

Place pork in dish or bag and cover or seal tightly.

Marinate in fridge for at least 12 hours.

Remove pork from marinade; discard left over marinade. Sprinkle tenderloins with salt.

Grill over high heat with grill lid closed, turning meat occasionally, for 30 minutes or until meat registers 155°.

Remove tenderloins from heat and put on plate and cover with aluminum foil. Let meat stand for roughly 10 minutes or until thermometer registers 160°.