This Bourbon Spice Rubbed Pork Tenderloin recipe can be made in the oven or on the grill. The dry rub gives it a pop of flavor that only intensifies as it cooks. Serve it thinly sliced over a bed of seasoned rice or with a baked potato and salad. Don't forget to drizzle with a complementary barbecue sauce and you'll have the family running to the table.
Easy Bourbon Spice Rubbed Pork Tenderloin Recipe
Pork tenderloin may not come to mind for easy prep meals, but it truly is. In addition to ease of preparation, there are so many fantastic premixed seasoning blends and rubs found in the grocery aisle these days, it makes meal preparation on busy days hassle free. For those of you who prefer to mix-up your own spices, I've included a homemade pork rub with the recipe instructions, as well. Either way, this spice rubbed pork tenderloin is just delightful served with a drizzle of your favorite bourbon barbecue or grilling sauce.
How to Make the Best Bourbon Spice Rubbed Pork Tenderloin Recipe
Roasting is a fantastic choice for rainy days and yields a delicious result. The grilling technique for sun-filled days of grilling and chilling.
- Ingredients you'll need to make homemade Bourbon Spice Rubbed Pork Tenderloin: One 3-4 pound package of pork tenderloin, bourbon, soy sauce, vegetable or olive oil, light brown sugar and garlic for the marinade. Mix together the marinade in a mixing bowl and pour it over the tenderloin. Chill in the refrigerator for several hours or overnight so the flavor can permeate the meat.
- For the Spice Rub you'll need: Paprika, brown sugar, granulated onion, granulated garlic or garlic powder. salt, ground cumin, salt, ground mustard, black pepper and red pepper flakes. Mix it together in a small bowl and rub on all sides of the pork.
- Kitchen gadgets you'll need: A Ziploc bag or dish to marinate the pork. You'll also need two small bowls, a large sheet pan, tongs or a spatula to remove the cooked pork from the pan, measuring cups and spoons, a chopping board and sharp carving knife. You can also grill this pork tenderloin recipe see how in the recipe instructions.
- You can adapt this recipe using a prepared spice rub for a shortcut. McCormick's Bourbon Spiced Pork Rub or similar.
- It's important to allow the pork time to rest before carving. This will give the cooking juices time to redistribute and result in a tender texture.
- Store leftover spice rubbed pork tenderloin chilled in the refrigerator for up to 3 days. Use for barbecue sandwiches, piled high on toasted hoagie rolls with cole slaw, quesadillas, as a topping for nachos and more.
Where's the Bourbon?
The essence of bourbon is actually in the marinade. If you prefer, you can use it only in the shortcut dry rub keeping this delicious pork dish family friendly. If you'd like to drizzle the tenderloin with a splash of bourbon barbecue sauce for serving, go for it!
Southern Style Side Dish Recipes for Bourbon Spice Rubbed Pork Tenderloin
My family enjoys this dish over a heaping helping of Cajun dirty rice. You can drizzle it with your favorite barbecue sauce, or if time allows I highly recommend whipping up a batch of Chipotle Peach BBQ Grilling Sauce or Bourbon Barbecue Sauce from A Family Feast. More side dish recipes to try:
- Southern Potato Salad is a classic summer side dish.
- Easy Stovetop Macaroni and Cheese for kids of all ages.
- Sweet Pea Salad is a make ahead option everyone loves.
- This Homemade Baked Beans recipe pairs with pork like peas and carrots.
- Hillbilly Cole Slaw is dressed with a sweet and tangy vinegar dressing.
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Helpful Kitchen Items:
Bourbon Spice Rubbed Pork Tenderloin
- 2 pieces pork tenderloin [Approx. 3 ½-4 lbs total]
- ¼ cup bourbon
- ¼ cup soy sauce
- ¼ cup oil
- 3 Tbsp light brown sugar
- 4 cloves garlic minced
- Shortcut rub:
- 1 1.2 oz package Bourbon Spiced Pork rub i.e. McCormick's Gourmet
- Homemade rub:
- 1 tablespoon paprika
- 3 tablespoon light brown sugar
- 1 tablespoon granulated onion
- 2 teaspoon kosher salt
- 2 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1 teaspoon dry mustard powder
- 1 teaspoon black pepper
- ½ teaspoon red pepper flakes
- Bourbon Marinade: In a small bowl, whisk together ¼ cup bourbon, ¼ cup soy sauce, ¼ cup oil, 3 tablespoon brown sugar and 4 cloves minced garlic. Pour over tenderloin, place in a plastic storage bag and chill overnight.
- To prepare: Remove tenderloin from marinade letting excess drip off.
- In a small bowl, mix together the rub ingredients until fully combined. Sprinkle the tenderloin with the seasoning on all sides.
- Rub into the tenderloin, then cover and rest at room temperature for 30 minutes.
- To roast: Preheat the oven to 375°F. Line a baking sheet with aluminum foil. Spritz the foil with cooking spray.
- Place the tenderloin onto the baking sheet. Roast for 28-30 minutes. [depending on the thickness]
- Increase the oven temperature to 425°F and roast for an additional 8 minutes.
- Tent with aluminum foil and rest on the counter for 10-15 minutes prior to carving.
- Slice and drizzle with your favorite bourbon barbecue sauce.
- To grill: Over medium-high heat sear the meat on all sides for 1-2 minutes. Continue to cook on the widest sides for 6-8 minutes depending on the thickness of your tenderloin. [tip: Adjust the cooking time based on the thickness of the tenderloins.]
- The general recommendation is to cook whole pork [not ground] to an internal temperature of at least 145°F or to medium rare.
- Remove from the grill and tent with aluminum foil. Rest for 10-15 minutes then slice and serve with your favorite barbecue sauce.