Grilled Pork Tenderloin with Gingered Bourbon Dijon Glaze
Elevate your grilling game with this Grilled Pork Tenderloin with Gingered Bourbon Dijon Glaze—a dish that masterfully balances smoky, sweet, and tangy flavors. The succulent pork tenderloin is seasoned with a simple spice rub, ensuring it stays juicy and flavorful, then finished with a luscious glaze made from bourbon, Dijon mustard, fresh ginger, and a hint of brown sugar. This glaze caramelizes beautifully on the grill, creating an irresistible golden crust. Perfect for a weekend cookout or an impressive dinner, this recipe comes together quickly with just 15 minutes of prep time. Serve it with roasted vegetables or a crisp side salad for a complete, mouthwatering meal that’s bound to impress.
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Recipe Information
Ingredients
- 1.5 pounds Pork tenderloin
- 2 tablespoons Olive oil
- 1 teaspoon Garlic powder
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 tablespoon Freshly grated ginger
- 0.25 cup Bourbon
- 2 tablespoons Dijon mustard
- 2 tablespoons Brown sugar
- 1 tablespoon Soy sauce
- 1 tablespoon Apple cider vinegar
Instructions
Preheat your grill to medium-high heat, around 375°F (190°C). If using a charcoal grill, ensure the coals are evenly distributed and have a white ash coating.
Trim any silver skin or excess fat from the pork tenderloin. Pat it dry with paper towels.
In a small bowl, mix olive oil, garlic powder, salt, and black pepper. Rub this mixture all over the pork tenderloin to evenly coat it.
In a saucepan over medium heat, combine grated ginger, bourbon, Dijon mustard, brown sugar, soy sauce, and apple cider vinegar. Stir frequently until the brown sugar has dissolved and the mixture slightly thickens, about 3–5 minutes. Remove from heat and set aside to cool slightly.
Lightly oil the grill grates to prevent sticking. Place the pork tenderloin on the preheated grill.
Grill the pork tenderloin for 4–5 minutes per side, turning to sear evenly, for a total of 20–25 minutes, or until the internal temperature reaches 145°F (63°C) for medium rare. Use a meat thermometer to ensure accuracy.
During the last 10 minutes of grilling, begin brushing the gingered bourbon Dijon glaze over the pork tenderloin, turning frequently to caramelize the glaze without burning it.
Once the pork reaches the desired temperature, remove it from the grill and tent it loosely with aluminum foil. Allow it to rest for 5–10 minutes to retain its juices.
Slice the rested pork tenderloin into medallions, drizzle with any remaining glaze, and serve immediately. Pair with roasted vegetables or a fresh salad for a complete meal.
Nutrition Facts
Calories |
1455 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 57.3 g | 73% | |
| Saturated Fat | 12.3 g | 62% | |
| Polyunsaturated Fat | 6.0 g | ||
| Cholesterol | 463 mg | 154% | |
| Sodium | 5943 mg | 258% | |
| Total Carbohydrate | 23.8 g | 9% | |
| Dietary Fiber | 0.8 g | 3% | |
| Total Sugars | 17.8 g | ||
| Protein | 169.6 g | 339% | |
| Vitamin D | 1.4 mcg | 7% | |
| Calcium | 74 mg | 6% | |
| Iron | 8.6 mg | 48% | |
| Potassium | 3287 mg | 70% | |
*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.
