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Pork Tenderloin in Bourbon
SUBMITTED BY:
Debbie
"Tender pork marinated in soy sauce, bourbon and more. May also be grilled."
RECIPE RATING:
Read Reviews
(103)
Review/Rate This Recipe
PREP TIME
15 Min
COOK TIME
45 Min
READY IN
3 Hrs
SERVINGS
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Servings
US
METRIC
INGREDIENTS (
Nutrition
)
1/4 cup soy sauce
1/4 cup bourbon
2 tablespoons brown sugar
2 cloves garlic, halved
3 pounds pork tenderloin
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DIRECTIONS
Mix together soy sauce, bourbon, brown sugar, and garlic. Pour over pork, cover, and refrigerate at least 2 hours, turning occasionally.
Preheat oven to 325 degrees F (165 degrees C). Remove pork from marinade, and place on rack of shallow roasting pan.
Bake for 45 minutes or until meat thermometer registers 160 degrees F/71 degrees C.
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REVIEWS
Reviewed on Mar. 16, 2006 by Jill
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Jill
Mar. 16, 2006
I've made a recipe similar to this for years. I serve it to company all the time & it always gets RAVE reviews. There are a few changes I make: For one, I add a little more brown sugar to the marinade (I don't measure, I just throw it in). Next, it's best if you marinate it overnight (I do in a large ziplock bag). Then you MUST grill it (It tastes so much better this way). Finally, the best part: Serve it with the following sauce: Mustard Scallion Sauce: 1/2 C. sour cream, 1/2 Cup mayo, 1 Tbsp. dry mustard, 3 Tbsp chopped scallions, 1 1/2 Tbsp. white vinegar, and 1 1/2 tsp. sugar. (You may need to add more sugar and/or vinegar to adjust-I don't measure) Enjoy!
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22 users found this review helpful
I've made a recipe similar to this for years. I serve it to company all the time & it always...
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Reviewed on Mar. 22, 2005 by JOHNMONIHAN
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JOHNMONIHAN
Mar. 22, 2005
THIS WAS WONDERFUL!! I chose this one, and it was made exactly as the recipe directed. I wouldn't change a thing. I made enough for 8 servings, so I used 2 1.5lb tenderloins. I pricked each with a fork before marinating for maximum absorbtion. I doubled the cooking time, but cooked at 325 degrees. Meat was very flavorful, with barely a hint of bourbon. I thought the soy would be too salty, but it wasn't. The brown sugar helped temper the soy sauce. Wonderful recipe. A guaranteed "will make again".
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11 users found this review helpful
THIS WAS WONDERFUL!! I chose this one, and it was made exactly as the recipe directed. I...
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Reviewed on Nov. 13, 2005 by J Law
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J Law
Nov. 13, 2005
I made this recipe for company and they all raved and wanted the recipe. After reading what others wrote I doubled the marinade, let it marinate 24 hours and thickened the marinate and poured it over the meat after cooking. It looked kind of odd with a weird consistency and I wondered if it was okay. I had thickened it with corn starch. Anyway,it turned out and was the best ever!
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10 users found this review helpful
I made this recipe for company and they all raved and wanted the recipe. After reading what...
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Reviewed on Jun. 15, 2007 by
Dotti G.
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Dotti G.
Jun. 15, 2007
This dish is excellent! I used a little less soy sauce and little more brown sugar and let the pork tenderloin marinade for 4 hours. When finished, I used the marinade to prepare a reduction sauce. I added a 1/2 cup of reduced sodium beef stock and let it simmer at medium heat stirring constantly with a whisk. To thicken sauce, I added cold, cubed butter (about 2 1/2 tbsp.) stirring constantly with whisk. Serve tenderloin, pour reduction sauce over it and garlic smashed potatoes are a great side dish!!
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8 users found this review helpful
This dish is excellent! I used a little less soy sauce and little more brown sugar and let the...
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Reviewed on Dec. 10, 2005 by
CARRIEMC
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CARRIEMC
Dec. 10, 2005
This is my favorite pork tenderloin recipe. However, instead of brown sugar I use about 1 cup of apricot preserves. It gives it the sweetness of fruit along with the soy sauce and bourbon. I also rub salt and pepper on the meat prior to putting the sauce over it.
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8 users found this review helpful
This is my favorite pork tenderloin recipe. However, instead of brown sugar I use about 1 cup...
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Reviewed on Jan. 11, 2008 by Jane & Rich
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Jane & Rich
Jan. 11, 2008
I followed the recipe until it said to discard the marinade. I put it in a small saucepan, removed the garlic & simmered it until it was reduced to syrup. When the tenderloin had 10 minutes of cooking time remaining, I glazed it with the reduced marinade. It gave it more flavor & a nice color.
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7 users found this review helpful
I followed the recipe until it said to discard the marinade. I put it in a small saucepan,...
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Reviewed on Oct. 23, 2006 by
Valerie's Kitchen
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Valerie's Kitchen
Oct. 23, 2006
This turned out okay. I wasn't that impressed but it was tasty enough. I make pork tenderloin quite a bit so I'm always looking for new ways to prepare it. I marinated mine in a ziploc bag for about 3 hours and it did pick up the taste of the bourbon but it was not too strong. I seared mine on my outdoor grill first and then finished it in the oven. So this was good but not as good as my all time fav pork tenderloin recipe on this site, the Maple Garlic Marinated Pork Tenderloin.
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5 users found this review helpful
This turned out okay. I wasn't that impressed but it was tasty enough. I make pork...
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Reviewed on Mar. 20, 2005 by
SpicyBoston
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SpicyBoston
Mar. 20, 2005
This recipe is easy, and it's great for entertaining. I really recommend marinating it overnight. I double the garlic and also add a TBSP of chopped fresh ginger as well as some fresh rosemary. I have served it many times with haricots verts and creamy garlic-herb mashed potatoes.
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5 users found this review helpful
This recipe is easy, and it's great for entertaining. I really recommend marinating it...
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Reviewed on Oct. 6, 2003 by
Navy_Mommy
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Navy_Mommy
Oct. 6, 2003
This was okay, the flavor was not as strong as I would have liked it though. I marinated for about three hours. Maybe it should have stayed in over night. There wasn't a temp listed so I baked at 350 for 45 minutes and it came out perfectly done. I don't think I will make again because I prefer my marinades to leave more flavor. All I could really taste in the meat was the bourbon.
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