This dish features succulent pork tenderloin marinated in a robust blend of bourbon, soy sauce, and Worcestershire, then finished with a quick glaze of diced tomatoes and green chilies. The bourbon adds a deep, warm sweetness that balances the savory umami of the soy and the sharp tang of Dijon mustard. Perfect for a special weeknight dinner or a casual weekend meal, this recipe delivers restaurant-quality flavor with minimal effort. The meat stays juicy and tender while the sauce reduces to a glossy, flavorful coating that complements every bite. Serve with roasted vegetables or mashed potatoes for a complete, satisfying meal that appeals to the whole family.
Pork Tenderloin With Bourbon Sauce – Chi-Chi’
Description
This dish features succulent pork tenderloin marinated in a robust blend of bourbon, soy sauce, and Worcestershire, then finished with a quick glaze of diced tomatoes and green chilies. The bourbon adds a deep, warm sweetness that balances the savory umami of the soy and the sharp tang of Dijon mustard. Perfect for a special weeknight dinner or a casual weekend meal, this recipe delivers restaurant-quality flavor with minimal effort. The meat stays juicy and tender while the sauce reduces to a glossy, flavorful coating that complements every bite. Serve with roasted vegetables or mashed potatoes for a complete, satisfying meal that appeals to the whole family.Ingredients
Directions
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Combine the diced tomatoes with green chilies, bourbon, soy sauce, Worcestershire sauce, chopped onion, honey, Dijon mustard, and pepper in a resealable plastic bag.
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Mix the marinade ingredients thoroughly inside the bag.
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Add the pork tenderloin to the bag, ensuring it is fully submerged in the marinade.
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Seal the bag and turn several times to coat the meat evenly.
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Refrigerate for 8 hours or overnight, turning the bag occasionally to redistribute the marinade.
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Preheat the broiler.
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Remove the pork tenderloin from the marinade, reserving the liquid in a small saucepan.
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Place the pork tenderloin on a broiler pan, positioned 7 to 8 inches from the heat source.
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Broil for 7 to 9 minutes on each side, or until the internal temperature reaches 145&# 194;°F (63ðC).
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While the pork broils, bring the reserved marinade to a boil in the saucepan.
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Boil the sauce for 1 minute to ensure it is safe to consume.
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Slice the pork tenderloin and serve with the hot bourbon-tomato sauce.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 45.0kcal
- % Daily Value *
- Total Fat 0.5g1%
- Saturated Fat 0.0g0%
- Cholesterol 0.0mg0%
- Sodium 12.5mg1%
- Total Carbohydrate 9.8g4%
- Dietary Fiber 3.0g12%
- Sugars 6.5g
- Protein 2.2g5%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Safety Note: Always boil leftover marinade that has touched raw meat for at least 1-2 minutes before serving to kill any bacteria.
Storage: Store leftover pork in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet with a splash of water or broth.
Substitutions: If bourbon is unavailable, you can substitute with apple cider vinegar or a mild white wine, though the flavor profile will differ slightly.
Variations: For a spicier kick, add a dash of hot sauce or extra green chilies to the marinade.
