Bourbon Brown Sugar Pork Tenderloin

The Twist: It's a fresh, weeknight-easy spin on Sunday pork roast with gravy. A quick reduction transforms the flavorful marinade into an indulgent sauce. 1 1/2 lb flank steak may be substituted. Reduce grill time to 6-8 minutes on each side or to desired degree of doneness.
Bourbon Brown Sugar Pork Tenderloin
Bourbon Brown Sugar Pork Tenderloin

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

Ingredients

  • 2

    one pound pork tenderloins

  • 1/4

    c. firmly packed dark brown sugar

  • 1/4

    c. minced green onions

  • 1/4

    c. bourbon

  • 1/4

    c. soy sauce

  • 1/4

    c. Dijon mustard

  • 1/2

    t. fresh ground pepper

  • 1/2

    t. cornstarch

Directions

1. Remove silver skin from tenderloins, leaving a thin layer of fat. Combine brown sugar and next 5 ingredients in a large zip-top plastic freezer bag; add pork. Seal bag and chill 8-18 hours, turning bag occasionally. Remove pork from marinade, reserving marinade. 2. Preheat GRILL to 350-400--medium high 3. Grill pork, covered with grill lid, 8 minutes on each side or until a meat therm inserted into thickest portion registers 155. Remove from grill and let stand 10 minutes. 4. Meanwhile, combine reserved marinade and cornstarch in a saucepan. Bring to a boil over medium heat; cook, stirring constantly, 1 minutes. Cut pork diagonally into thin slices, and arrange on a serving platter. Drizzle with warm sauce.

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. You can change which cookies are set at any time and find out more about them by following this link.

Please describe your issue: