This Garlic-Shallot Marinated Pork Tenderloin is a show-stopping main course that balances savory depth with aromatic warmth. The tenderloin is bathed in a robust marinade of soy sauce, brown sugar, minced shallots, fresh ginger, and a splash of bourbon, allowing the meat to absorb rich, complex flavors. The result is a juicy, tender roast with a beautifully caramelized exterior. Perfect for date nights or special family dinners, this recipe transforms an affordable cut of meat into a gourmet experience. Serve it sliced with roasted vegetables or rice to soak up the delicious juices. It’s simple enough for a weeknight yet impressive enough for guests.
Garlic-Shallot Marinated Pork Tenderloin
Description
This Garlic-Shallot Marinated Pork Tenderloin is a show-stopping main course that balances savory depth with aromatic warmth. The tenderloin is bathed in a robust marinade of soy sauce, brown sugar, minced shallots, fresh ginger, and a splash of bourbon, allowing the meat to absorb rich, complex flavors. The result is a juicy, tender roast with a beautifully caramelized exterior. Perfect for date nights or special family dinners, this recipe transforms an affordable cut of meat into a gourmet experience. Serve it sliced with roasted vegetables or rice to soak up the delicious juices. It&# 226;ÂÂs simple enough for a weeknight yet impressive enough for guests.Ingredients
Directions
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In a small bowl, whisk together the soy sauce, sugar, bourbon, dark rum, salt, minced shallots, smashed garlic, and grated fresh ginger until the sugar is fully dissolved.
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Place the pork tenderloin in a resealable zip-top bag and pour the marinade over it.
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Seal the bag, ensuring the meat is fully submerged in the liquid, and refrigerate for at least 4 hours or preferably overnight to allow the flavors to penetrate.
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When ready to cook, remove the pork from the refrigerator and let it sit at room temperature for 20 to 30 minutes.
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Remove the tenderloin from the marinade, letting the excess liquid drip off. Discard the used marinade.
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Preheat your grill to medium-high heat or preheat the broiler in your oven.
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Grill or broil the pork tenderloin for about 25 minutes, turning occasionally, until the internal temperature reaches 145ðF (63ðC) and the exterior is nicely charred.
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Transfer the cooked pork to a cutting board and let it rest for 5 minutes before slicing into medallions.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 105.8kcal
- % Daily Value *
- Total Fat 0.0g0%
- Saturated Fat 0.0g0%
- Cholesterol 0.0mg0%
- Sodium 634.3mg27%
- Total Carbohydrate 11.8g4%
- Dietary Fiber 0.1g1%
- Sugars 11.3g
- Protein 0.9g2%
* 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
Always discard used marinade that has come into contact with raw meat to prevent cross-contamination. If you wish to serve a sauce, set aside a portion of the fresh marinade before adding the meat, then boil it separately before serving.
For a gluten-free version, substitute the soy sauce with tamari.
You can replace the bourbon with a non-alcoholic alternative like apple cider vinegar mixed with a little maple syrup if you prefer to avoid alcohol.
Letting the meat rest after cooking is crucial; it allows the juices to redistribute, ensuring the tenderloin remains moist and tender.
