Ingredients for Pork Tenderloin In Bourbon
- 1 (1.5-2 pound) pork tenderloin
- 1/4 cup soy sauce
- 1/2 cup bourbon
- 2 tablespoons brown sugar
- 1 teaspoon garlic powder
- 1 tablespoon Dijon mustard
- 1/2 teaspoon black pepper
- 1/4 teaspoon salt
- 1 tablespoon cornstarch
- 2 tablespoons cold water
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Pork Tenderloin In Bourbon? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Pork Tenderloin In Bourbon
- In a small bowl, whisk together 1/2 cup bourbon, 1/4 cup soy sauce, 2 tablespoons brown sugar, 1 tablespoon Dijon mustard, 1 teaspoon garlic powder, 1/2 teaspoon black pepper, and 1/4 teaspoon salt.
- Place the pork tenderloin in a heavy-duty resealable plastic bag. Pour the marinade over the pork, ensuring it's fully coated.
- Refrigerate for at least 2 hours, or preferably overnight, turning the bag occasionally to distribute the marinade evenly.
- Preheat oven to 350°F (175°C). Remove the pork tenderloin from the marinade and place it on a rack set inside a shallow roasting pan. Reserve the marinade.
- Roast for 45-60 minutes, or until a meat thermometer inserted into the thickest part registers 160°F (71°C). Basting with reserved marinade during the last 15 minutes adds extra flavor.
- (Optional) For a delicious bourbon gravy, whisk 1 tablespoon of cornstarch with 2 tablespoons of cold water to form a slurry. Remove the pork from the roasting pan and set aside. Pour the pan juices into a saucepan and bring to a simmer. Slowly whisk in the cornstarch slurry and cook until thickened. Return the pork to the pan to coat in the gravy before serving.
Nutrition Information (Approximate per serving)
Sodium
48 g
Sugar
27g
Fat
31g
Carbs
2g
