- Difficulty2/5
- Prep time15 mins
- Cook time15 mins
- Serves2 - 4
- HardwoodHickory
Inspired by the Bluegrass state, this pork tenderloin marinade features Kentucky’s drink of choice.
- 2, each 1 to 1-1/4 lb Pork Tenderloins
- 1/3 cup Kentucky Bourbon or Apple Juice
- 1/4 cup Soy Sauce, Preferably Low-Sodium
- 1/4 cup Packed Brown Sugar
- 2 Tbsp Dijon-Style Mustard
- 2 tsp Worcestershire Sauce
- 1 tsp Black Pepper, Freshly Ground
- 1 Medium Onion, Coarsely Chopped
- 2 cloves Garlic, Minced
- 2, each 1 to 1-1/4 lb Pork Tenderloins
- 1/3 cup Kentucky Bourbon or Apple Juice
- 1/4 cup Soy Sauce, Preferably Low-Sodium
- 1/4 cup Packed Brown Sugar
- 2 Tbsp Dijon-Style Mustard
- 2 tsp Worcestershire Sauce
- 1 tsp Black Pepper, Freshly Ground
- 1 Medium Onion, Coarsely Chopped
- 2 cloves Garlic, Minced
Trim any silverskin from the tenderloins with a sharp knife. Place in a large resealable plastic bag.
Marinade: In a small mixing bowl or a resealable bag, combine the bourbon, soy sauce, brown sugar, mustard, Worcestershire sauce, and pepper and whisk or mash to mix. Stir in the onion and garlic.
Pour over the tenderloins and refrigerate for 8 hours or overnight.
When ready to cook, start the Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes). Set the temperature to 400 degrees F and preheat, lid closed, for 10 to 15 minutes.
Remove the pork from the marinade and scrape off any solid ingredients (onions or bits of garlic). Discard the marinade.
Arrange the tenderloins on the grill grate and grill for 6 to 8 minutes per side, rolling with tongs, or until the internal temperature reaches 145 degrees F when read on an instant-read meat thermometer. (The pork will still be slightly pink in the center. If you prefer your pork well-done, cook it to 160 degrees F).
Transfer the tenderloins to a cutting board. Let rest for several minutes before carving on a diagonal into 1/2-inch slices. Enjoy!
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