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Pork Tenderloin with Brown Sugar Bourbon
Ingredients
- 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)
Directions
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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