• 1/4 cup Kentucky Bourbon
  • 1/4 cup soy sauce
  • 1/4 cup brown sugar
  • 3 cloves garlic, minced
  • 1/4 cup Dijon mustard
  • 1 teaspoon fresh ginger root, minced
  • OR 1/4 teaspoon powdered ginger
  • 1 teaspoon Worcestershire sauce
  • 1/4 cup vegetable oil
  • 2 (1-lb each) pork tenderloins


Combine all ingredients, except pork with a whisk or in processor. Place tenderloin and marinade in a ziploc bag in the refrigerator overnight. Cook 4 inches from a hot charcoal fire for 15 to 25 minutes or until the pork has reached 165 degrees F. internally and has just lost its pinkness. Baste while cooking. Do not overcook or it will be dry. (The meat may also be broiled 6 inches from the heat for 16 to 18 minutes.) Baste often. Slice in 1/2-inch thick slices to serve as a main course or slice in 1/4-inch slices to put on top of French bread for a picnic. Serves 6.

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Submitted 6/13/05.
Source: Unknown
Submitted By: Teresa Johnson
Pork Tenderloin in Spiced Bourbon Sauce