Bourbon Brown Sugar Pork Tenderloin

Get ready for the most succulent, flavor-packed pork tenderloin you’ve ever tasted! This bourbon-based marinade creates an irresistible caramelized crust while keeping the inside perfectly juicy.

The magic happens when the brown sugar and bourbon come together on the grill, creating a glossy, sticky glaze that’s the perfect balance of sweet, savory, and just a hint of that warming bourbon kick. Trust me, the aroma alone will have your neighbors asking what’s cooking!

Ingredients

• 2 pounds pork tenderloin
• 1/4 cup bourbon
• 1/4 cup soy sauce
• 1/4 cup brown sugar
• 3-4 garlic cloves, minced
• 1/4 cup Dijon mustard
• 1 teaspoon fresh ginger, peeled & minced
• 1 teaspoon Worcestershire sauce
• 1/4 cup vegetable or avocado oil

Steps

1. Combine marinade ingredients in a large measuring cup. Whisk together bourbon, soy sauce, brown sugar, minced garlic, Dijon mustard, ginger, Worcestershire sauce, and oil until sugar fully dissolves (about 1-2 minutes).
2. Place pork tenderloin in a large resealable bag and pour marinade over. Squeeze out excess air before sealing. Massage marinade around meat to ensure even coating.
3. Marinate in refrigerator for 12-24 hours. For best results, flip bag every few hours if possible to ensure even distribution.
4. Remove from refrigerator 30 minutes before grilling to allow meat to come to room temperature.
5. Preheat grill to medium-high (400-450°F/204-232°C). Clean and oil grates well to prevent sticking.
6. Grill pork for 7-10 minutes per side, rotating every 3-4 minutes to prevent sugar from burning. The meat is done when internal temperature reaches 145°F (63°C).
7. Rest meat on cutting board for 10 minutes before slicing. Internal temperature will rise another 5-10 degrees during rest.

Smart Swaps

• Use maple syrup instead of brown sugar for a different flavor profile
• Substitute apple juice for bourbon in alcohol-free version
• Try coconut aminos instead of soy sauce for gluten-free option

Make It Diabetes-Friendly

• Replace brown sugar with 2 tablespoons monk fruit sweetener
• Use low-sodium soy sauce to reduce sodium content
• Portion size: stick to 4-ounce servings
• Pair with non-starchy vegetables to keep carb count low

Pro Tips

• Pat tenderloin dry before marinating for better absorption
• Don’t skip the resting period – it’s crucial for juicy meat
• Use a meat thermometer for perfect doneness every time
• Save some marinade before adding to raw pork to brush on during grilling