Bourbon Marinated Pork Tenderloin Recipes

Steps:

• Mix together soy sauce, bourbon, brown sugar, and garlic. Pour over pork, cover, and refrigerate at least 2 hours, turning occasionally.
• Preheat oven to 325 degrees F (165 degrees C). Remove pork from marinade, and place on rack of shallow roasting pan.
• Bake for 45 minutes or until a meat thermometer registers 145 degrees F (63 degrees C).

Steps:

• Rinse tenderloins, and pat dry.
• Combine soy sauce and next 9 ingredients in a large zip-top plastic freezer bag or shallow dish; seal or cover, and chill at least 12 hours. Remove pork from marinade, discarding marinade. Sprinkle evenly with salt.
• Grill, covered with grill lid, over high heat (400° to 500°) 30 minutes or until a meat thermometer inserted into thickest portion registers 155°, turning occasionally. Remove from heat; cover with aluminum foil, and let stand 10 minutes or until thermometer registers 160°. Garnish with fresh parsley sprigs, if desired.

Steps:

• Marinate tenderloin for 12 hours. Grill until pork reaches 170 degrees.

Steps:

• In a shallow glass casserole dish, combine bourbon, brown sugar, soy sauce, cilantro, lemon juice, Worcestershire sauce, water, and thyme, stirring until the sugar is dissolved.
• Add the pork, cover, and marinate in the refrigerator, turning occasionally, for 8 to 12 hours.
• Preheat the oven to 450ºF.
• Coat a baking sheet or the bottom of your roasting pan with tin foil, making sure the entire sheet is covered. The marinade tends to burn on and it's a pain to wash.
• For tenderloin: Place the tenderloins, side by side without touching, on a wire rack in a shallow roasting pan.
• For chops: Place pork chops on a baking sheet.
• Roast for 30 minutes, or until a meat thermometer registers 160ºF, basting occasionally with the marinade. Discard any unused marinade.

Steps:

• Trim fat from pork.
• Combine onion and next 7 ingredients (through the garlic cloves) and place in a large zip-lock plastic bag.
• Add pork and seal.
• Marinate in refrigerator for 1 hour.
• Remove pork from bag, reserving marinade.
• Salt and pepper pork. (We used a generous portion of fresh ground pepper).
• Prepare grill to medium heat.
• Place pork on a greased grill and reduce heat to low.
• Cover and cook for about 20 minutes for a nice pink color inside. (NOTE: I have a Weber grill and it gets pretty hot on low so use your own judgment. 20 minutes was perfect for us).
• Turn every 5 minutes and baste with 1/2 cup marinade.
• Remove to a 200 degree preheated oven to keep warm. (Let it sit for about 10 minutes while you make the sauce).
• Sauce:.
• The onions will be a little crip, so it that does not suit you, remove them with a slotted spoon before preparing the sauce.
• Place flour in a small saucepan.
• Gradually add remaining marinade and water, stirring with a whisk until blended.
• Bring to a boil over medium heat and cook for 3-5 minutes or until thickened, stirring constantly.
• Spoon gravy over pork and serve.

Steps:

• In a bowl whisk together the marinade ingredients; place in a large zip-loc plastic bag.
• Add in the pork chops or 2 pork tenderloins; seal the bag.
• Turn to coat with the marinade.
• Refrigerate for a minimum of 12 hours.
• Set grill to high heat (about 400°F).
• Remove the pork and discard the marinade.
• Place on grill.
• For pork chops cook for about 15 minutes on each side, depending on how thick your chops are.
• For pork tenderloins, cook for about 25 minutes turning occasionally or until the pork is cooked; tent with foil and let sit for about 10 minutes before slicing.
• Delicious!

Steps:

• Mix together soy, bourbon, and brown sugar.
• Place in zip lock bag or glass baking dish and add tenderloins.
• Marinate 4-24 hours, turning occasionally.
• Bake tenderloins for 1 1/2 hours at 300 degrees.
• Remove from oven and let rest at least 10 minutes.
• Mix mustard sauce ingredients together until well blended. (Sour cream through red wine vinegar).
• Garnish with green onions.
• For appetizers, slice thin and serve with timy dinner rolls or French bread slices and mustard sauce.
• For dinner, slice thicker and serve with mustard sauce.