Kentucky Bourbon Pork

By ruhroh

From the Traeger Pellet Grill website - "Because the pork tenderloin is so lean, it really benefits from a good marinade to help seal in all of those juices and pack it with a punch of flavor. We used a very versatile marinade that really turns the tenderloin into a knock-out dish. While we call for pork tenderloin here, this marinade would also work marvelously with almost any cut of pork or even chicken."

Ingredients

• 2 pork tenderloins, each about 1 to 1-1/4 pound
• 1/3 cup Kentucky bourbon or apple juice
• 1/4 cup soy sauce, preferably low-sodium
• 1/4 cup packed brown sugar
• 2 tablespoons Dijon-style mustard
• 2 teaspoons Worcestershire sauce
• 1 teaspoon freshly ground black pepper
• 1 medium onion, coarsely chopped
• 2 cloves garlic, minced

Details

Adapted from traegergrills.com

Preparation

Step 1

MAKE THE MARINADE: In a large resealable plastic bag, combine the bourbon, soy sauce, brown sugar, mustard, Worcestershire sauce, and pepper. Mash it together then add in the onion and garlic.

Trim any silverskin from the tenderloins with a sharp knife. Place pork in the bag with the marinade and refrigerate 8 hours or overnight.

When ready to cook, start your grill or preheat your oven to 400 degrees. I have a Rec-Tec Pellet grill that I use.

Remove the pork from the marinade and scrape off any solid ingredients (onions or bits of garlic). Discard the marinade.

Arrange the tenderloins on the grill grate and grill for 6 to 8 minutes per side, rolling with tongs, or until the internal temperature is 145 degrees for pink center or 160 degrees for a well-done center. Alternatively - cook in the oven until done to your liking.

Transfer the tenderloins to a cutting board. Let rest for several minutes before carving on a diagonal into 1/2-inch slices.