Name: Southern Style Pork Tenderloin
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 6 servings
Cuisine: American

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Southern Style Pork Tenderloin

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Instructions

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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 reserved 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.

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Tips & Tricks (5)

Marinade Timing for Maximum Flavor 🥃
Marinate the pork tenderloin for 4-6 hours minimum, but no longer than 12 hours—the soy sauce and bourbon can over-salt the meat if left too long. Reserve a portion of marinade before adding raw meat to use as a finishing glaze.
Bring Meat to Room Temperature 🌡️
Remove the tenderloin from the refrigerator 30 minutes before grilling to ensure even cooking from edge to center and prevent dry, overcooked exteriors.
Pat Dry Before Grilling 🧻
Pat the marinated pork completely dry with paper towels before placing on the grill—this allows proper browning and a beautiful caramelized crust instead of steaming.
Use a Meat Thermometer for Precision 🎯
Cook to an internal temperature of 135-140°F for perfectly juicy medium-rare; pork tenderloin dries out quickly, so checking at 130°F ensures you don't overcook it.
Rest and Carryover Cooking 🛑
Let the cooked tenderloin rest for 8-10 minutes off the heat—this allows carryover cooking to reach the perfect temperature while redistributing juices throughout the meat for maximum tenderness.