Ingredients
- ¼ cup bourbon
- ¼ cup soy sauce
- ¼ cup brown sugar
- ¼ cup Dijon mustard
- 3 tablespoons olive oil
- 1 tablespoon finely chopped fresh ginger
- 3 garlic cloves, minced
- 2 whole pork tenderloins (about 2 pounds total), trimmed
Instructions
In a medium bowl, whisk together the bourbon, soy sauce, brown sugar, Dijon mustard, olive oil, ginger, and garlic until fully combined.
Pour the marinade into a large zip-top bag or glass container. Add the pork tenderloins and turn to coat evenly. Seal and refrigerate overnight, or up to 2 days for deeper flavor.
2. GrillPreheat grill to high heat and lightly oil the grates.
Remove tenderloins from the marinade, reserving the marinade for the sauce. Grill for 14–15 minutes, turning halfway through, or until the internal temperature reaches 140°F.
Remove from heat and let rest for 5–10 minutes to allow juices to redistribute.
3. Make the SauceWhile the pork rests, pour the reserved marinade into a small saucepan. Bring to a boil, then reduce to a simmer and cook for about 10 minutes until slightly thickened.
Slice the pork tenderloin on a bias and serve with the warm sauce spooned over the top, if desired.
Notes
- Give it time to marinate: Overnight is ideal, but up to 48 hours delivers even deeper flavor and tenderness.
- Preheat your grill (or grill pan): A hot cooking surface ensures even cooking and beautiful grill marks.
- Use a meat thermometer: Remove pork at 140°F. It will continue to rise slightly as it rests.
- Let it rest before slicing: Resting for 5–10 minutes keeps the pork juicy and prevents flavor loss.
