We purchased our pork tenderloin from P.A. Bowen Farmstead. The pigs are raised free-range with a high quality diet, resulting in the meat being nicely marbled and very tasty. Starting out this recipe with great pork is a must.
When I first made this recipe I used regular soy sauce and Makers Mark Bourbon. I’ve since modified it using low sodium soy sauce and less expensive bourbon…my husband, Don, was less than pleased when he went to make a Manhattan and found all the bourbon mixed with soy sauce. Thankfully, the end results made up for his disappointment.
For best results, allow the tenderloin to marinate for a day — it really enhances the flavor. ♦
Pork tenderloin marinated in bourbon & soy sauce
P.A. Bowen pork is marvelous, adding it to a marinade of bourbon, soy sauce and brown sugar makes a heavenly roast.
- 3 to 5 lb pork tenderloin
- ½ cup low sodium soy sauce
- ½ cup bourbon, the inexpensive brands will work fine
- 4 tbsp brown sugar
- 4 cloves of garlic, peeled and cut in half
- If your tenderloin is frozen, allow it to defrost in the refrigerator for a day or two
- Cut off any excess fat from the tenderloin
- Score the top lightly
- Mix marinade ingredients together and pour over the tenderloin. I used a large baggie to hold the meat and marinade, but you can use a bowl and cover it with plastic wrap.
- Allow the meat to marinade for a day, turning the meat so all sides get covered.
- Preheat oven to 325 degrees F.
- Remove pork from the marinade and place in a shallow roasting pan.
- Cook for 45 minutes or until a meat thermometer reaches 145 degrees F.
- Allow the roast to rest for 20 to 30 minutes before carving, covering it with aluminum foil.