Bourbon Teriyaki Pork Tenderloin

by Hilary Gauntt on May 25, 2016

Grilling season is back! Although in California it’s a year round pastime. When I scanned this list of marinade ingredients I could practically taste the tender pork that had been soaking up some of my favorite flavors – how could this possibly not be delicious? I didn’t want to waste a drop, so rather than toss the leftover marinade I reduced it a bit in a saucepan and drizzled it over the tenderloin slices when they came off the grill. Smells divine as well. And just as lovely roasted in the oven. I usually test a recipe more than once to be sure its Heronearth worthy, but this is a guaranteed winner. I just wish I knew who to give credit for it!

3/4 cup teriyaki marinade

1/4 cup bourbon

2 Tbs. brown sugar

1 tsp. minced garlic

2 1 1/2 pound pork tenderloins

Whisk all the marinade ingredients together and pour over the tenderloins. Refrigerate several hours or overnight. Grill 16 to 18 minutes or bake at 400 degrees for 20 minutes. Insides should be pink and juicy. Serves 6.

bourbon pork

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{ 1 comment… read it below or add one }

pat randall June 6, 2016 at 6:19 pm

This is delicious! Even though the barbque master (!) cooked it past pink, the flavor was terrific. I will make this again and again.


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