Name: Southern Style Pork Tenderloin
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 6 servings
Cuisine: American
Ingredients: 0.25 cup bourbon; 0.25 cup soy sauce; 0.25 cup brown sugar; 0.25 cup dijon mustard; 3 tablespoons olive oil; 1 tbsp fresh ginger; 3 cloves garlic; 2 whole pork tenderloins

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Southern Style Pork Tenderloin

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Ingredients

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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 4-8 hours (not overnight) to allow the bourbon-soy mixture to penetrate deeply without over-salting or breaking down the meat's texture.
Ginger and Garlic Technique 🧄
Grate fresh ginger and mince garlic finely, then let them sit in the marinade for 15 minutes before adding the pork to release their essential oils and intensify their bold flavors.
Pat Dry Before Grilling 💧
Remove the tenderloin from the marinade and pat it completely dry with paper towels—this creates a beautiful crust and allows proper caramelization of the bourbon-brown sugar glaze.
Reserve Marinade for Basting 🖌️
Set aside half the raw marinade before adding the meat, then boil it separately for 2 minutes and use it to baste the tenderloin in the final minutes of grilling for enhanced flavor without food safety risks.
Thermal Doneness and Resting 🌡️
Pull the pork at 135°F internal temperature (it will coast to 145°F while resting), then let it rest for 8-10 minutes tented with foil to lock in juices and ensure a perfectly tender, juicy slice.