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Tuesday, July 31, 2012

Bourbon-Marinated Pork Tenderloin

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Since my brother has been living here this summer, we've started a tradition: Sunday night movie night. My sister, my brother, and my sister's fiance come over for dinner which is followed by a movie. It's a nice way to close out the weekend and an attempt to squash the Sunday night blues. So far it's been working and so I'm hoping this is a tradition we keep up even after Quinn leaves us for the summer (in one week. Sad.).

This pork tenderloin was the main event as a recent Sunday night dinner. The pictures aren't fabulous because I had some hungry and impatient family members to serve. That's real life, though, and if there's anything I've learned this summer, it's that my time with family and friends in community is far more important than capturing the perfect shot of something we're about to eat. Real life trumps the blog, every time, and if that means I'll have fewer of my recipes pinned on Pinterest or more rejections than acceptances on Foodgawker, I'm okay with that!

The important thing was that we all loved (LOVED) this pork tenderloin. The edges were crispy and the insides were perfectly juicy. This couldn't have been an easier main dish to prepare--just marinate and grill and watch your guests be wowed. Finish the meal with a movie and I can't imagine a more perfect evening!

One Year Ago: Cheesecake Extravaganza 
Two Years Ago: Caprese on a Stick

Bourbon-Marinated Pork Tenderloin
from Southern Living July 2004

-2 1/2 lbs pork tenderloins
-3/4 cup soy sauce
-1/2 cup bourbon
-1/4 cup Worcestershire sauce
-1/4 cup water
-1/4 cup canola oil
-4 garlic cloves, minced
-3 tbsp brown sugar
-2 tbsp ground black pepper
-1 tsp white pepper (I omitted--we didn't have any)
-1/2 tsp ground ginger
-1 tsp salt

1. Rinse tenderloins and pat dry. Combine soy sauce and next 9 ingredients in a large ziploc bag or shallow dish. Add pork to marinade. Cover and chill for at least 12 hours.
2. Remove pork from marinade and sprinkle evenly with salt.
3. Grill over high heat (covered) for 30 minutes or until meat thermometer registers 155F, turning occasionally. Remove from heat, cover with foil, and allow to stand for 10 minutes (160F) before slicing and serving.