Soy and Bourbon Marinated Pork Tenderloin
Elevate your dinner game with this Soy and Bourbon Marinated Pork Tenderloin, a perfect balance of savory, sweet, and smoky flavors. Tender slices of pork are infused with the bold umami of soy sauce, the warmth of bourbon, and a touch of caramelized sweetness from brown sugar. The marinade, enhanced with fresh garlic, grated ginger, and a hint of spice from crushed red pepper flakes, doubles as a luscious glaze when simmered to perfection. Searing the pork before roasting locks in the juices, creating a caramelized crust that pairs beautifully with the tangy, aromatic glaze. This easy yet elegant recipe is perfect for weeknight meals or special occasions and pairs wonderfully with roasted vegetables, fluffy rice, or a crisp side salad. Ready in just 40 minutes (plus marinating time), it’s a guaranteed crowd-pleaser that brings restaurant-quality flavor to your table.
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Recipe Information
Ingredients
- 1.5 pounds Pork tenderloin
- 0.5 cups Soy sauce
- 0.25 cups Bourbon
- 2 tablespoons Brown sugar
- 4 large Garlic cloves
- 1 tablespoon Ginger, grated
- 2 tablespoons Olive oil
- 0.5 teaspoons Ground black pepper
- 0.25 teaspoons Crushed red pepper flakes
- 2 tablespoons Fresh parsley or cilantro, chopped (optional for garnish)
Instructions
In a medium bowl, whisk together soy sauce, bourbon, brown sugar, grated garlic, grated ginger, olive oil, ground black pepper, and crushed red pepper flakes to create the marinade.
Place the pork tenderloin in a large resealable plastic bag or shallow dish. Pour the marinade over the pork, ensuring it is fully coated. Seal the bag or cover the dish with plastic wrap.
Refrigerate the pork for at least 2 hours, or preferably overnight, to allow the flavors to infuse.
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 later use.
Heat a large, oven-safe skillet over medium-high heat. Add a tablespoon of olive oil, then sear the pork tenderloin on all sides until golden brown, about 2-3 minutes per side.
Transfer the skillet with the pork to the preheated oven. Roast for 15-20 minutes, or until the internal temperature of the pork reaches 145°F (63°C).
While the pork is roasting, transfer the reserved marinade to a small saucepan. Bring it to a boil over medium heat, then reduce the heat and allow it to simmer for 5 minutes. This will create a flavorful glaze.
Once the pork is done, remove it from the oven and let it rest for 5-7 minutes before slicing.
Drizzle the reduced glaze over the sliced pork and garnish with fresh parsley or cilantro, if desired. Serve immediately.
Nutrition Facts
Calories |
1482 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 51.6 g | 66% | |
| Saturated Fat | 12.3 g | 62% | |
| Polyunsaturated Fat | 6.1 g | ||
| Cholesterol | 463 mg | 154% | |
| Sodium | 6927 mg | 301% | |
| Total Carbohydrate | 35.4 g | 13% | |
| Dietary Fiber | 2.2 g | 8% | |
| Total Sugars | 18.3 g | ||
| Protein | 180.9 g | 362% | |
| Vitamin D | 1.4 mcg | 7% | |
| Calcium | 143 mg | 11% | |
| Iron | 10.4 mg | 58% | |
| Potassium | 3751 mg | 80% | |
*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.
