Pork Tenderloin in Bourbon-Brown Sugar Marinade Recipe #269658
I love to cook pork like this. I have also used this marinade with pork chops. I have adapted this from Lean and Loving It.
by bmcnichol
½ day | 8 hours prep
SERVES 4
- 1/2 cup jack daniels bourbon (any will work)
- 1/2 cup dark brown sugar
- 1/3 cup soy sauce
- 1/2 bunch fresh cilantro, coarsely chopped
- 1/4 cup lemon juice
- 1 1/2 teaspoons worcestershire sauce
- 1 cup water
- 1/2 teaspoon dried thyme
- 2 lbs pork tenderloins or 4-6 pork chops
- In a shallow glass casserole dish, combine bourbon, brown sugar, soy sauce, cilantro, lemon juice, Worcestershire sauce, water, and thyme, stirring until the sugar is dissolved.
- Add the pork, cover, and marinate in the refrigerator, turning occasionally, for 8 to 12 hours.
- Preheat the oven to 450ºF.
- Coat a baking sheet or the bottom of your roasting pan with tin foil, making sure the entire sheet is covered. The marinade tends to burn on and it’s a pain to wash.
- For tenderloin: Place the tenderloins, side by side without touching, on a wire rack in a shallow roasting pan.
- For chops: Place pork chops on a baking sheet.
- Roast for 30 minutes, or until a meat thermometer registers 160ºF, basting occasionally with the marinade. Discard any unused marinade.
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5 stars