Southern Style Pork Tenderloin
User Reviews
3.4
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Prep Time
10 mins
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Cook Time
15 mins
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Total Time
25 mins
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Servings
6
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Calories
240 kcal
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Course
Main Course
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Cuisine
American
Southern Style Pork Tenderloin
Description
Southern Style Pork Tenderloin is prepared by marinating pork tenderloins overnight or up to two days in a sauce combining bourbon, soy sauce, brown sugar, Dijon mustard, olive oil, fresh ginger, and minced garlic. This marinade infuses the meat with sweet, tangy, and slightly spicy notes along with umami depth from the soy sauce.
The tenderloins are then grilled on high heat until reaching an internal temperature of 140°F, ensuring a juicy center with a caramelized crust. After grilling, the meat rests to allow juices to redistribute, preserving tenderness. The reserved marinade is boiled and simmered to create a warm sauce that complements the pork slices.
This dish works well as a hearty main course for dinner, offering a balance of savory and sweet flavors with a hint of bourbon warmth. Serving it sliced with the reduced marinade sauce highlights the contrast between the smoky grilled meat and the rich, tangy glaze.
Marinating time is key to tender meat and balanced flavor. Allowing the meat to rest following grilling prevents dryness. Using a grill with oiled grates helps achieve even caramelization and prevents sticking.
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 ginger finely chopped, fresh
- 3 garlic cloves, minced
- 2 pork tenderloin whole, approximately 2 pounds total, trimmed
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
- Marinate the pork tenderloins in the refrigerator overnight or up to 2 days for maximum flavor infusion.
- Preheat and oil the grill grates to promote even cooking and prevent sticking.
- Rest the grilled pork for 5-10 minutes to allow juices to redistribute before slicing.
- Simmer the marinade after grilling to make a flavorful sauce to serve alongside the pork.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 240 kcal
% Daily Value*
| Calories | 240kcal | 12% |
| Carbohydrates | 12g | 4% |
| Protein | 33g | 66% |
| Fat | 4g | 6% |
| Cholesterol | 100mg | 33% |
| Sodium | 930mg | 39% |
| Sugar | 9g | 18% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
3.4
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