Spiced Pork Tenderloin, marinated in soy sauce, bourbon, honey and mustard, is an easy recipe that the whole family will love. What makes it so special is that this is also a perfect menu for big dinner gatherings. This can be prepared up to two days in advance, which makes your day easier.
Looking for a pork tenderloin marinade? This is one of the easiest and good marinate. It is all here. Marinating meat is so easy to do and it really gives a big flavor boost! I use Kentucky Bourbon in this marinade for a real taste of the South!
And the Mustard sauce is magnificent and truly enhances the flavor of the pork. I Love the combination of soy sauce, honey and bourbon.
The pork is so tender and juicy, and the whole dinner is done in 45 minutes.
WHAT I LOVE ABOUT THIS RECIPE?
- Can be marinate up to two days in advance
- Have an amazing flavor
- It is juicy and tender
- Easy to make and crowd pleaser
TIPS FOR SUCCESS
- Use a good bourbon for your marinate
- Use a cooking oven bags for tender and juicy pork tenderloin
- Marinate the meat at least for two hours
- let the pork tenderloin rest at least for 3-5 minutes
- We will use the marinate to make the Bourbon glaze for the pork tenderloin
This Pork tenderloin is perfect when served with Spinach Au Gratin, Sweet Potatoes or rice.
So, with all that being set let’s start cooking this delicious meal.
You Need:
| Pork Tenderloin 3 pounds (3 pieces 1 pound each) | |||||||
| Water 1 cup | |||||||
| Soy Sauce 1 cup | |||||||
| Black Pepper 1 tsp. | |||||||
| Dry Mustard 1 tbsp. | |||||||
| Garlic Powder 2 tbsp. | |||||||
| Bourbon 1/4 cup | |||||||
| Honey 6 tbsp. | |||||||
For the Mustard Sauce:
| Sour Cream 2/3 cup | |||||
| Mayonnaise 2/3 cup | |||||
| Dry Mustard 2 tbsp. | |||||
| White Wine Vinegar 2 tbsp. | |||||
| Horseradish Sauce 2 tbsp. | |||||
| Dijon Mustard with White Wine 2 tbsp. | |||||
| Chopped Green Onions 2 tbsp. |
Instructions:
The Marinade:
Combine all the ingredients -the bourbon, soy sauce, honey, dry mustard and black pepper in a glass mixing bowl. Stir to combine. Pour into a large zip lock bag. Add the tenderloins and seal. Refrigerate for at least 2 hours while turning the meat occasionally. You can also place it in a large glass container but never in metal.
While the meat is marinating prepare the Mustad sauce. Combine all ingredients and blend well. Put in the fridge until ready to use.
Preheat the oven to 425 F. Place meat in roasted oven bag , seal and pear several times with a fork so that steam can escape during the cooking process. Don’t throw away the marinate. We will simmer that down to make the bourbon sauce that will glaze the pork. Bake for 40 -45 minutes. Check if the meat is done by using a thermometer until it reaches 150-155 F. Don’t forget that the meat is still cooking after a few minutes after you remove it from the oven.
While the meat is cooking lets make the bourbon glaze sauce. In a medium size sauce pan or pot pour the leftover marinated and add 1 1/2 cup beef or chicken stock. Reduce down for 8-10 minutes on low temperature. After the sauce is reduced whisk a 2 tsp. corn starch and 2 tsp. water to make a slurry. Add the slurry to the sauce to thicken and to give it a nice and glossy finish.
Let the Meat rest for a few minutes. Carve meat into thin slices. Serve with the mustard sauce, which may be cold or at room temperature. Drizzle some of the bourbon glaze over the meat and serve with your favorite side dish. I like to serve it with Spinach Au Gratin and Sweet Potatoes.
You can pair this dish with Australian Shiraz.
Enjoy!
Equipment you may find useful!