A terrific marinade, like in this Whiskey Marinated Pork Tenderloin, takes an ordinary cut of meat into something spectacular!
Grilled Pork Tenderloin is frequently on our menu, winter or summer, rain or shine. And a delicious Pork Tenderloin Marinade is key to infusing deliciousness!
Whiskey Marinated Pork Tenderloin
No matter the season, firing up the grill brings an additional distinction to an already flavorful entree. Grilled Pork Tenderloin tastes a heck of a lot better than oven-roasted. There’s nothing like imparting a smoky nuance to enhance the flavors of the marinade.
The Pork Tenderloin Marinade
Sweet, salty with a bit of spice from fresh ginger, garlic, and Dijon mustard, this pork tenderloin marinade paired perfectly with pork. Each ingredient provides a different flavor element and the balance is key for a perfect marinade:
Definitely allow time to marinate your meat overnight so that the flavor has an opportunity to permeate the tenderloins.
It’s simple chemistry. By osmosis, the higher sugar and sodium content in the brine work their way into the pork. This recipe is perfect for entertaining since all the prep work is done the night before. So while appetizers are being noshed and cocktails sipped, toss your meat on the grill.
Let’s diagnose the components of this pork tenderloin marinade:
The ratios are important. For example, too much acid can make the meat mushy. It’s best to measure each ingredient.
- Olive Oil helps transfer fat-soluble flavors into the meat
- Soy Sauce provides sodium and umami
- Worcestershire Sauce also provides sodium and umami
- Garlic and Fresh Ginger provide flavor
- Brown Sugar helps balance the other flavors, especially the acid in the whiskey
- Dijon Mustard provides piquancy
- Whiskey, like all alcohol, provides flavor enhancement plus the acidity adds a tang, helps break down tough muscle fibers and helps tenderize
How to Cook Pork Tenderloin
I prefer to grill pork tenderloin, but if you’re in a pinch (like no charcoal or a blizzard), you can roast it. Sear the exterior in a medium-high pan with a little olive oil. This helps color and caramelize the exterior. Next roast in a hot oven, about 450º for 10-15 minutes or until the internal temperature reads 145º. Cover with foil and let rest for 3-10 minutes before serving.
To grill your pork, set up your gas or charcoal grill with a direct heat zone, a hotter area, and an indirect heat zone, with less heat. Grill over direct heat until the internal temperature reaches 145º, turning once. If the pork ever starts to burn, move it to the indirect zone. Rest as you would if roasting.
In about 30 minutes, your entree is ready to carve. Be sure to allow about 10 minutes for the all-important resting time, so the juices can redistribute and your finished product will be tender and moist.
Pork Tenderloin Temperature
First, let the marinated pork sit out at room temperature for 30-60 minutes so it’s not icy cold when you toss it on the grill. This will allow for more consistent cooking.
Then monitor the internal temperature carefully. Cooking time will vary depending on how hot your grill is and the weight of your tenderloins.
PRO-Tip: The National Pork Board recommends pork tenderloin (and all pork cuts except ground pork which should be cooked to 160º) be cooked to 145º with a 3 minute resting period.
The resting period is when you cover the cooked pork with foil for 3-10 minutes to allow the juices to redistribute and the residual heat to bring the temperature up a few more degrees. At this temperature, the pork may have a pink cast in the middle, but should not look uncooked.
PRO-Tip: To check the internal temperature, place an instant read thermometer into the thickest part of the meat without touching any bone. Since pork can be very lean, it’s important not to overcook so make sure the pork is tender and juicy.
You’ll Also Love:
- The Best Pork Marinade
- Asian Pork Tacos
- Pork Medallions with Apples
- Pork Chops Dijonnaise
- Prosciutto and Pork Pinwheels
- More Main Course Recipes
The Summer Barbecue Line Up
- That Skinny Chick Can Bake – Whiskey Marinated Pork Tenderloin
- Sunchowder’s Emporia – Grilled Tequila Lime Shrimp Skewers
- Stetted – Pimiento Cheese Jalapeño Poppers
- Barbara Bakes – Cheesy Garlic Bread
- Healthy. Delicious.– Grilled Vegetable Panzanella
- Pastry Chef Online – Grilled Vegetable Gazpacho
- Never Enough Thyme – Curried Corn
- The Heritage Cook – Amped up BBQ Beans
- SpiceRoots – Grilled Rosemary Potatoes
- Miss in the Kitchen – Summer Fruit Spritzers
Welcome to another edition of Progressive Eats, our virtual version of a progressive dinner party. If you’re unfamiliar with the concept, a progressive dinner involves going from house to house, enjoying a different course at each location. With Progressive Eats, a theme is chosen each month, members share recipes suitable for a delicious meal or party, and you can hop from blog to blog to check them out.
This month’s theme is Summer Barbecue hosted by Liz of That Skinny Chick Can Bake. You’ll love all the summertime recipes that will be perfect for your next cookout or Labor Day gathering.
This post was first shared in August 2014. Photos and text were updated in 2020.
- 2 pork tenderloins, trimmed
- 1/4 cup olive oil
- 3 tablespoons soy sauce
- 1 tablespoon Worcestershire sauce
- 1 tablespoon finely minced or grated fresh ginger
- 3-4 cloves crushed garlic
- 1/4 cup brown sugar
- 3 tablespoons Dijon mustard
- 1/4 cup whiskey
- Combine all ingredients. Pour into a ziplock bag and add pork tenderloins. and marinate pork. Marinate at least 6-8 hours or overnight.
- Grill until internal temperature is about 150º. Cover with foil and let rest before carving (internal temperature will rise to 160º).
Total time: 7+ hours including marinating time
Servings will vary depending on the size of your pork tenderloins. Large ones will serve 6.
Amount Per Serving: Calories: 184 Total Fat: 11g Saturated Fat: 2g Trans Fat: 0g Unsaturated Fat: 8g Cholesterol: 21mg Sodium: 691mg Carbohydrates: 10g Net Carbohydrates: 0g Fiber: 1g Sugar: 8g Sugar Alcohols: 0g Protein: 8g