Bourbon Marinated Pork Tenderloin
Infused with the smoky sweetness of bourbon and a symphony of bold, savory flavors, this Bourbon Marinated Pork Tenderloin recipe is a must-try centerpiece for any meal. The tender pork is bathed in a marinade of bourbon, brown sugar, soy sauce, and Dijon mustard, accented with fresh rosemary and garlic for a perfect balance of sweet, tangy, and herbaceous notes. After soaking in the marinade to absorb the rich flavors, the pork is seared to golden perfection before being oven-roasted to juicy tenderness. With just 15 minutes of prep time and an easy-to-follow cooking process, this dish is ideal for both weeknight dinners and special occasions. Serve it alongside roasted vegetables or creamy mashed potatoes for a meal that’s as impressive as it is delicious. Perfect for showcasing pork tenderloin recipes or bourbon-marinated dishes, this crowd-pleaser is one you'll want to make on repeat!
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Recipe Information
Ingredients
- 2 pounds pork tenderloin
- 0.5 cups bourbon
- 0.25 cups brown sugar
- 0.25 cups soy sauce
- 2 tablespoons Dijon mustard
- 3 cloves garlic
- 2 tablespoons olive oil
- 1 tablespoon fresh rosemary
- 0.5 teaspoons ground black pepper
- 1 teaspoons salt
Instructions
Trim any silver skin or excess fat from the pork tenderloin and set aside.
In a medium bowl, whisk together the bourbon, brown sugar, soy sauce, Dijon mustard, minced garlic, olive oil, chopped fresh rosemary, ground black pepper, and salt to create the marinade.
Place the pork tenderloin in a large resealable plastic bag or shallow dish and pour the marinade over the pork. Ensure the pork is fully coated and seal the bag or cover the dish tightly with plastic wrap.
Refrigerate and marinate the pork tenderloin for at least 2 hours, or ideally overnight, turning occasionally to ensure even absorption of flavors.
When ready to cook, preheat the oven to 400°F (200°C). Remove the pork from the marinade and pat it dry with paper towels. Reserve the marinade for the next step.
Heat an oven-safe skillet over medium-high heat and add a drizzle of olive oil. Sear the pork tenderloin on all sides until golden brown, about 2-3 minutes per side.
Brush the pork with some of the reserved marinade, then transfer the skillet to the preheated oven.
Roast the pork tenderloin for about 20-25 minutes, or until the internal temperature reaches 145°F (63°C) when checked with a meat thermometer.
Remove the pork from the oven and transfer it to a cutting board. Tent it loosely with aluminum foil and let it rest for 5-10 minutes to allow the juices to redistribute.
Slice the pork into medallions and serve warm. Pair with your favorite sides such as roasted vegetables or mashed potatoes for a satisfying meal.
Nutrition Facts
Calories |
1982 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 64.9 g | 83% | |
| Saturated Fat | 14.9 g | 74% | |
| Polyunsaturated Fat | 7.2 g | ||
| Cholesterol | 617 mg | 206% | |
| Sodium | 8442 mg | 367% | |
| Total Carbohydrate | 43.5 g | 16% | |
| Dietary Fiber | 1.1 g | 4% | |
| Total Sugars | 35.6 g | ||
| Protein | 229.7 g | 459% | |
| Vitamin D | 1.8 mcg | 9% | |
| Calcium | 127 mg | 10% | |
| Iron | 11.8 mg | 66% | |
| Potassium | 4520 mg | 96% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
