What a great weekend we had for grilling out. This mint bourbon marinade is one of the best recipes my husband has put together. We frequently use this on pork tenderloin and salmon. It was hard to get a recipe down because my husband never measures out his ingredients. Hope you enjoy this as much as we do.
1 or 2 Pork Tenderloins
- 1/3 cup Olive Oil
- 1 tsp. kosher salt
- 1/4 tsp. ground pepper
- 1 or 1 1/2 tsp. low sodium soy sauce
- 1/4 cup bourbon (Jack Daniels or Woodford Reserve)
- 1/2 cup brown sugar
- 1 1/2 cup mint leaves
- 4 chopped garlic gloves
NOTE: We grilled ours on the Big Green Egg with indirect heat at 400 degrees.
For the oven:
- In a blender, combine all marinade ingredients. Blend for 1 minute or until mint and garlic are blended well.
- Pour marinade over pork in a shallow baking dish. Move the pork tenderloin around to make sure it all gets covered.
- Let marinate for at least a half an hour.
- Heat Big Green Egg to 400 degrees or get your grill going.
- Grill for approximately 20 minutes. I prefer to grill pork tenderloin until internal temperature is 145 degrees. This allows for the pork tenderloin to still be slightly pink and stay moist. Adjust your grill time accordingly. Let the pork tenderloin rest for a few minutes before slicing.
- While the pork tenderloin is grilling, bring marinade up to a boil in a pan. Reduce heat and simmer. This can then be drizzled over finished pork.
Can’t go wrong with bourbon!
We served our pork tenderloin with carrots and parsnips that we sautéed in a pan with olive oil.