Grilled Pork Tenderloin with Bourbon Glaze
Elevate your backyard barbecue game with this grilled pork tenderloin with bourbon glaze—a mouthwatering combination of smoky, savory, and sweet flavors. This recipe features tender, juicy pork tenderloins brushed with a rich, caramelized bourbon glaze made with brown sugar, honey, Dijon mustard, and a touch of soy sauce for umami depth. Seasoned with a simple yet flavorful blend of paprika, garlic, salt, and black pepper, the pork is expertly grilled to perfection, creating a slightly charred crust that pairs beautifully with the glossy glaze. Ready in just 40 minutes, this impressive dish is perfect for weeknight dinners or weekend cookouts. Serve it sliced into medallions with extra glaze for a show-stopping centerpiece that will have everyone reaching for seconds. Keywords: grilled pork tenderloin, bourbon glaze, easy grilling recipes, summer barbecue, savory-sweet pork recipe.
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Recipe Information
Ingredients
- 2 pieces (1-1.5 lbs each) pork tenderloin
- 1 cup bourbon
- 0.5 cup brown sugar
- 0.25 cup honey
- 2 tablespoons Dijon mustard
- 2 tablespoons soy sauce
- 1 tablespoon apple cider vinegar
- 3 cloves (minced) garlic
- 1 teaspoon paprika
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 tablespoon olive oil
Instructions
Trim the pork tenderloins by removing any silver skin or excess fat. Pat them dry with paper towels and set aside.
In a small saucepan over medium heat, add the bourbon, brown sugar, honey, Dijon mustard, soy sauce, apple cider vinegar, and minced garlic. Stir and bring the mixture to a gentle boil.
Reduce the heat to low and simmer the bourbon glaze for about 8-10 minutes, or until it thickens slightly. Remove from heat and set aside to cool.
Rub the pork tenderloins with olive oil, then season all over with paprika, salt, and black pepper. Let them rest at room temperature for 10-15 minutes while preheating the grill.
Preheat your grill to medium-high heat (about 375-400°F). Lightly oil the grill grates to prevent sticking.
Place the pork tenderloins on the grill. Close the lid and cook for 12-15 minutes, turning every 4-5 minutes to ensure even cooking.
During the last few minutes of grilling, generously brush the pork tenderloins with the prepared bourbon glaze on all sides.
Use a meat thermometer to check the internal temperature of the pork. Remove the tenderloins from the grill when they reach 145°F for medium-rare or 160°F for medium.
Let the pork rest on a cutting board for at least 5 minutes to lock in the juices.
Slice the pork tenderloins into medallions and serve with the remaining bourbon glaze drizzled over the top or on the side.
Nutrition Facts
Calories |
741 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.6 g | 19% | |
| Saturated Fat | 3.8 g | 19% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 192 mg | 64% | |
| Sodium | 1915 mg | 83% | |
| Total Carbohydrate | 46.8 g | 17% | |
| Dietary Fiber | 0.4 g | 1% | |
| Total Sugars | 44.7 g | ||
| Protein | 70.6 g | 141% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 58 mg | 4% | |
| Iron | 4.2 mg | 23% | |
| Potassium | 1459 mg | 31% | |
*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.
