11 Reviews of Pork Tenderloin in Bourbon-Brown Sugar Marinade

From: ~Nimz~

On Dec 23, 2007

This was absolutely delicious. I served this at our Christmas dinner. Tripled the recipe and used rosemary instead of the dried thyme but other than that made as directed. The cilantro was excellent in this. The tenderloin was so tender and juicy. Rave reviews from everyone. Thanks for sharing.

From: Vseward (Chef~V)

On Dec 29, 2007

This has got to be the best tenderloin. Packed full of flavor and was delicious served next to a pile of mashed potatoes. Yummy, will deinitely make this again. Thanks for sharing this wonderful recipe.... P.S. I had Jack Daniels, whew! Nice. ~V

From: Maito

On Jan 7, 2008

This was a good marinade. I halved the water, and used 50% more meat for the amount of liquid (it was plenty using a ziplock bag). You could definitely taste the Jack Daniel's in it (in a good way)!

From: justcallmetoni

On Mar 26, 2009

I have really fallen in love with pork tenderloin as my other white meet and now enjoy it quite often. I loved the combination of bourbaon, soy and brown sugar and thought the lemon and worcestershire added lovely notes. That alone would have merited 5 or 6 stars. My biggest challenge on taste was the cilantro as I thought the herb, clashed rather than complimented, the other elements in the marinade. Bunch is a rather amorphous term and perhaps I used too much but the flavor simply did not work for me. I would try the milder parsley or just omit altogether next time. Definitely a great way to enjoy tenderloin. As far as preparation, I have no grill and used my favorite indoor method which is to pan sear with high heat then pop the cast iron pan still sizzling into a 400 degree oven for 15 minutes. The sear gives you a nice crust and seals in all the moistness from the marinade.

From: Roxygirl in Colorado

On Sep 18, 2008

Very tasty and great that it doesn't contain oil is a bonus. I baked mine but my glaze didn't get thick like French Tart's photo, but reminded me of the bourbon chicken that they sell at food courts. I did baste my chicken a lot and recommend it to help the glaze adhere. I did add fresh garlic/green onion as Kittencal recommended. Thanks for sharing! Roxygirl

From: French Tart

On Dec 15, 2007

This has to be one of the best glazes with Bourbon I have made.......GREAT taste and so deep and sticky at the end of the cooking time! I substituted the tenderloin for lean pork steaks, as suggested, and also left out the coriander/cilantro - mine has died from the recent frost and I had none! I used flat leaf parsley instead and some dried coriander insread. This was devoured for lunch and very much enjoyed! Thanks for a keeper! FT

From: Caroline Cooks

On Jan 16, 2009

MMMM..so delicious. Marinated a Pork Roast for 8 hours and roasted at 350F. for 2 hours until the internal temp was 155F. Really makes a tasty roast.

From: twissis

On Jan 7, 2008

I used brandy instead of bourbon in the marinade & liked it a lot. I had no meat thermometer & overcooked the tenderloins a bit in my convection oven, so it was a bit drier than I prefer thru no fault of your recipe. Pan juices are not suitable for use in a sauce & I missed that + the use of garlic. Next time I will add garlic & perhaps use part of the marinade combined w/sauteed mushrooms to create a light sauce. My mind is already looking to the future w/this recipe, so thx for posting it for us.

From: Chef #500219

On Nov 19, 2008

My pork roast did not look anything like this one. This picture is a misrepresentation of the dish... This picture looks like spare ribs.

From: KITTENCAL

On Jul 22, 2008

I actually made this on my outdoor grill in a pan it was just too hot to put my stove on, the marinade is fantastic, I also added in 2 tablespoons fresh garlic and some green onions, great recipe bmc, thanks for sharing!