Bourbon Pork Tenderloin
Description
As I’ve mentioned before, I have STACKS of recipes (I would say, on my desk – Brock would say, all over the house). This is from a ‘stack’, but originally from Catherine McCord at weelicious.com, as found in a random magazine…from somewhere – enjoy!
Ingredients
Bourbon Pork Tenderloin
2 pork tenderloins – 1 to 1 1/2 lbs. each with the silvery skin removed
Marinade
1/3 c. bourbon (we actually had Jim Beam in the house)
1/3 c. Dijon mustard
1/3 c. soy sauce
1 T. grated fresh ginger
2–3 cloves of garlic, minced
2 T. canola oil
Instructions
Whisk together the marinade ingredients and then add it all to a freezer bag with the tenderloins. Roll the sealed bag around a bit to make sure that the pork is well coated and then marinate in the fridge for a few hours or overnight. When I put this together, our schedule changed so I popped it into the freezer and it came out beautifully – this will now be a regular in the freezer along with this and this.
When you’re ready to barbecue, heat the grill to high, remove the pork from the marinade (and discard it) and grill the tenderloins, rotating them as needed, 7-9 minutes per ‘side’ until the internal temperature reaches 140 F. Allow it to rest for 5-10 minutes before slicing it.
- Category: BBQ, Pork, Marinade
