Southern Style Pork Tenderloin

Name: Southern Style Pork Tenderloin
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 6 serving
Ingredients: 1/4 cup bourbon; 1/4 cup soy sauce; 1/4 cup brown sugar; 1/4 cup Dijon mustard; 3 tablespoon olive oil; 1 tablespoon finely chopped fresh ginger; 3 garlic cloves, minced; 2 whole pork tenderloins, approximately 2 pounds total, trimmed

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3.4

114 reviews

Average

Prep Time
10 mins
Cook Time
10 mins
Total Time
25 mins
Servings
6
Calories
240 kcal
Course
Main Course
Cuisine
American

Southern Style Pork Tenderloin

Soren Carlson

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Southern Style Pork Tenderloin is smoky, sweet, and tangy all in one. Perfect for grilling!

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Ingredients

Servings

1/4 cup bourbon
1/4 cup soy sauce
1/4 cup brown sugar
1/4 cup Dijon mustard
3 tablespoon olive oil
1 tablespoon finely chopped fresh ginger
3 garlic cloves, minced
2 whole pork tenderloins, approximately 2 pounds total, trimmed

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Instructions

Place the first seven ingredients in a bowl and whisk to combine. Pour into a large zipper bag or glass container large enough to hold the pork tenderloins and marinate overnight or up to 2 days.
Preheat a grill to high heat, and oil the grates.
Remove tenderloins from the bag, reserving the marinade, and grill for 14-15 minutes, turning halfway through or until the internal temperature is 140°F. Remove from heat and set meat aside to rest for 5-10 minutes to allow the juices to rest and redistribute.
While the meat is resting, place the marinade in a small pan. Bring to a boil, reduce to a simmer and cook for 10 minutes.
Slice the tenderloin on a bias and serve with the sauce if desired.

Notes

Let it marinate. For optimal flavor, let the pork marinate in the refrigerator overnight or for up to 2 days. This extended marinating time allows the flavors to penetrate the meat, resulting in a succulent and tender outcome.
Preheat the grill. Ensure your grill is preheated to the appropriate temperature before placing the pork tenderloin on it. Preheating allows for even cooking and helps achieve those beautiful grill marks, while also helping lock in the juices by creating a caramelized crust.
Let it rest. It’s important to let the tenderloins rest after you take them off the grill. This crucial step allows the juices to redistribute, resulting in a tender and succulent texture.