Pork Tenderloin With Bourbon Sauce Recipe

pork tenderloin with sauce
Iain Bagwell/ Photolibrary/Getty Images
    4 hrs 45 mins

The lightly spiced mustard and Bourbon sauce liven up a pork tenderloin nicely. The pork is marinated for 4 hours or overnight, so plan to start the recipe early. While this recipe takes time to marinate it's very easy to assemble and the actual cook time is relatively short. A little preplanning will make for one tasty dinner. This recipe would be ideal for a dinner party where you want to get the lion's share of the meal prep done before your guests even arrive. This also helps save on some of the cleanup.   

A tenderloin is a cut of meat that runs along the animal's spine. As this muscle is generally used only for posture it's considered one of the tenderest cuts of meat. Pork tenderloin is a tasty and cost saving alternative to beef tenderloin without losing any of the tenderness. 

Pork tenderloin is a common dish in the American South and Midwest. Some areas refer to pork tenderloin as pork filet but there is no difference in the cut of meat. Pork tenderloin works great on its own or as part of a sandwich. 

Bourbon sauce is named for the real Kentucky bourbon used in the creation of the sauce. Some also claim the sauce is named for Bourbon street in New Orleans but this is hard to confirm. While this sauce does use alcohol it's fine for children as the alcohol is burned off in cooking process leaving the flavor behind. You will not feel any effects of the alcohol used in the creation of bourbon sauce. 

What You'll Need

  • 1/4 cup Kentucky Bourbon
  • 1/4 cup light soy sauce
  • 1/4 cup packed brown sugar
  • 2 large cloves garlic, chopped
  • 1/4 cup Dijon mustard
  • 1/2 teaspoon ground ginger or 1 teaspoon finely minced fresh ginger
  • 2 teaspoons Worcestershire sauce
  • 1/4 cup vegetable oil
  • dash hot sauce
  • 2 pork tenderloins, about 1 1/2 to 2 pounds

How to Make It

  1. In blender or food processor, combine bourbon, soy sauce, brown sugar, garlic, mustard, ginger, Worcestershire sauce, hot sauce, and oil; pulse until smooth.
  2. Place tenderloin and marinade in a food storage bag; refrigerator for 4 hours or overnight.
  3. Cook 4 inches from a hot charcoal fire for 15 to 25 minutes or until the pork has reached 165° internally and is no longer pink in the center.
  4. Baste occasionally while cooking. Slice in 1/2-inch thick slices to serve.

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