Grilled Bourbon Pork Tenderloin with Marinade

Lean and tender pork that's bursting with bold flavor.

Nothing says grilling season to me like firing up the grill for this grilled bourbon pork tenderloin. It’s one of those recipes I come back to over and over because it’s so simple to throw together, but the flavor is bold enough to make people think I spent way more time on it than I actually did. If you’re looking for an easy grilled pork tenderloin recipe that doesn’t skimp on flavor, this one’s about to become a regular in your dinner rotation.

Reasons to Love This Grilled Bourbon Pork Tenderloin

Honestly, there’s a lot to love here. First, it’s easy — you’re looking at just two real steps between you and dinner: mix the marinade, then grill. Second, it’s packed with flavor. The bourbon marinade for pork does double duty, tenderizing the meat while giving it this rich, slightly sweet, smoky depth that you just can’t get from a basic dry rub. And third, pork tenderloin itself is a lean cut, so if you’re trying to keep things a little lighter without sacrificing taste, this dish hits that sweet spot. It’s the kind of recipe that feels indulgent but is actually pretty reasonable, nutrition-wise.

Ingredients Needed to Make This Bourbon Pork Marinade

Here’s what you’ll need to pull this together. Most of these are pantry staples, so there’s a good chance you already have half of this on hand.

• 2 pounds pork tenderloins (8 chops or 2 tenderloins)
• 1/2 cup bourbon
• 3 tablespoons brown sugar
• 1 tablespoon honey
• 1/2 cup low sodium soy sauce
• 3 tablespoons Worcestershire sauce
• 1/4 cup fresh lemon juice
• 2 teaspoons minced garlic
• 1/4 teaspoon ground ginger
• 1/2 teaspoon kosher salt
• 1/2 teaspoon ground black pepper

How to Make Grilled Bourbon Pork Tenderloin

I told you this was easy, and I meant it. Here’s exactly how I do it:

1. Mix the marinade. Combine the bourbon, brown sugar, honey, low sodium soy sauce, Worcestershire sauce, lemon juice, garlic, ginger, salt, and pepper in a large ziploc bag.
2. Marinate the pork. Add the pork tenderloin (or chops) to the bag and toss it around until it’s fully coated. Let it marinate for at least 30 minutes and up to 4 hours — I’ll talk more about timing below, because it actually matters.
3. Grill it. Heat your grill to medium-high heat and cook the pork to your desired doneness.
4. Rest it. Let the pork rest for 5-10 minutes before slicing in. This step is easy to skip when you’re hungry, but it really does make a difference in how juicy the final result turns out.

Ingredient Swaps and Additions

I love this recipe as written, but it’s also pretty forgiving if you need to make a swap.

If you don’t have bourbon on hand, whiskey works as a decent stand-in, though you’ll lose a little of that signature sweetness bourbon brings.

No low sodium soy sauce? Regular soy sauce works fine — just dial back the added salt a bit to compensate.

Out of fresh lemon juice? Bottled will do in a pinch, though fresh really does brighten this marinade in a way I prefer.

If you like a little heat, a pinch of red pepper flakes or a dash of hot sauce mixed into the marinade adds a nice kick without overpowering the bourbon flavor.

And if you’d rather use pork chops instead of tenderloin, this same bourbon marinade for pork works great — just adjust your grill time since chops typically cook faster.

FAQ: Grilled Bourbon Pork Marinade

How long should I marinate pork tenderloin? For this recipe, I recommend marinating for at least 30 minutes, but no more than 4 hours. Because the marinade contains alcohol and citrus, letting it sit too long can start to break down the texture of the meat too much and leave a stronger alcoholic flavor than you probably want.

What temperature should I grill pork tenderloin to? I always pull mine off the grill once it hits an internal temperature of 145°F, then let it rest for 5 to 10 minutes before slicing, which is the USDA-recommended safe temperature for pork.

Can I make grilled bourbon pork chops instead of tenderloin? Absolutely. This marinade works just as well on chops. Just keep an eye on your grill time since chops are typically thinner and cook faster than a whole tenderloin.

Does the alcohol cook off on the grill? Most of it does cook off during grilling, but some of that bourbon flavor can linger, especially if the pork marinated on the longer end of the time range. If you’re sensitive to that, stick closer to the 30-minute mark.

Can I bake this instead of grilling it? Yes, if the weather isn’t cooperating, you can bake the marinated pork tenderloin in the oven at 400°F until it reaches an internal temperature of 145°F. You just won’t get quite the same char and smokiness you’d get from the grill.

Recommended Side Dishes

This grilled bourbon pork tenderloin pairs beautifully with just about anything you’d want at a backyard barbecue. I love serving it alongside something fresh and crisp, like a simple green salad or a tangy coleslaw, to balance out the richness of the marinade. Grilled or roasted vegetables are also a natural fit since you can just throw them on the grill while the pork rests. And if you want something heartier, a starchy side like roasted potatoes (pictured above) or a creamy potato salad will round out the meal perfectly.

Conclusion

This grilled bourbon pork tenderloin is honestly one of my go-to recipes once the weather warms up. It’s simple enough for a weeknight dinner but impressive enough to serve to guests, and that bourbon marinade does all the heavy lifting when it comes to flavor. Give it a try this grilling season — I don’t think you’ll be disappointed.

Similar Recipes

If you enjoyed this one, I’ve got a handful of other grilled and marinated recipes that follow the same easy, flavor-packed approach. Check out the links below for more ideas to add to your grilling rotation.

• Air Fryer Pork Chops
• Crispy Oven Baked Chicken Katsu
• Slow Cooker Apple Butter Pulled Pork
• Blackberry Ginger Pork Chops (pictured above)
• Grilled Marinated Flank Steak

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