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Pork Tenderloin in Bourbon-Brown Sugar Marinade


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.

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  • 1/2 cup Jack Daniels Bourbon (any bourbon 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 tenderloin or 4 -6 pork chops


Servings 4
Adapted from


Step 1

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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