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Kentucky Grilled Pork Tenderloin

8

15

Hickory

Inspired by the Bluegrass state, this pork tenderloin marinade features Kentucky’s drink of choice.

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  • 2 1 LB Pork Tenderloin

  • 1/3 Cup Kentucky Bourbon

  • 1/4 Cup low sodium soy sauce

  • 1/4 Cup brown sugar

  • 2 Tablespoon Dijon mustard

  • 2 Teaspoon Worcestershire sauce

  • 1 Teaspoon finely ground black pepper

  • 1 Medium onion, coarsely chopped

  • 2 Clove garlic

  • 1

    Trim any silverskin from the tenderloins with a sharp knife. Place in a large resealable plastic bag.

    • 2 1 LB Pork Tenderloin

  • 2

    Marinade: In a small mixing bowl or a resealable bag, combine the bourbon, soy sauce, brown sugar, mustard, Worcestershire sauce, and pepper and whisk or mash to mix. Stir in the onion and garlic. Pour over the tenderloins and refrigerate for 8 hours or overnight.

    • 1/3 Cup Kentucky Bourbon

    • 1/4 Cup low sodium soy sauce

    • 1/4 Cup brown sugar

    • 2 Tablespoon Dijon mustard

    • 2 Teaspoon Worcestershire sauce

    • 1 Teaspoon finely ground black pepper

    • 1 Medium onion, coarsely chopped

    • 2 Clove garlic

  • 3

    When ready to cook, set temperature to High and preheat for 15 minutes. Remove the pork from the marinade and scrape off any solid ingredients (onions or bits of garlic). Discard the marinade.
  • 4

    Arrange the tenderloins on the grill grate and grill for 6 to 8 minutes per side, rolling with tongs, or until the internal temperature reaches 145℉ when read on an instant-read meat thermometer. (The pork will still be slightly pink in the center. If you prefer your pork well-done, cook it to 160℉).

    500 ˚F

    145 ˚F

  • 5

    Transfer the tenderloins to a cutting board. Let rest for several minutes before carving on a diagonal into 1/2” slices. Enjoy! *Cook times will vary depending on set and ambient temperatures.