Pork Tenderloin with Brown Sugar Bourbon


  • 1 cup Kelchner’s Brown Sugar Bourbon
  • 2 large cloves garlic (chopped)
  • 1/4 cup Dijon mustard
  • 1/2 teaspoon ginger powder (or 1 teaspoon finely minced fresh ginger)
  • 1/4 cup vegetable oil
  • 1 dash hot sauce
  • 2 pork tenderloins (about 1 1/2 to 2 pounds)


In blender or food processor, combine Kelchner’s Brown Sugar Bourbon, garlic, mustard, ginger, hot sauce, and oil; pulse until smooth. Place tenderloin and marinade in a food storage bag; refrigerator for 4 hours or overnight. Cook 4 inches from a hot charcoal fire for 15 to 25 minutes or until the pork has reached 165° internally and is no longer pink in the center. Baste occasionally while cooking. Slice in 1/2-inch thick slices to serve.

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