Bourbon Spice Rubbed Pork Tenderloin 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 thinly sliced over a bed of seasoned rice or with a baked potato and salad. Don’t forget to drizzle with a complimentary sauce and you’ll have the family running to the table.
Bourbon Spice Rubbed Pork Tenderloin
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.
Roast or Grill Depending on the Weather
Roasting is a fantastic choice for rainy days and yields a delicious result. The grilling technique for sun-filled days of grillin’ and chillin’. I like to serve this over a bed of seasoned rice, or Cajun Dirty Rice for a plate of lip smackin’ good eats!
Where’s the Bourbon?
The essence of bourbon is actually in the dry rub keeping this delicious pork dish family friendly. If you’d like to drizzle the tenderloin with a splash of bourbon prior to rubbing with spices, go for it!
Serving Options
My family enjoys this dish over a heaping helping of Cajun dirty rice. You can drizzle it with your favorite barbecue sauce, if you like but, I highly recommend whipping up a batch of Chipotle Peach BBQ Grilling Sauce, if time allows. If you’d like to make a bourbon flavored sauce try this Bourbon Barbecue Sauce from A Family Feast.
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Helpful Kitchen Items:
Bourbon Spice Rubbed Pork Tenderloin
Ingredients
- 2 pork tenderloin [approx. 3 1/2-4 lbs]
- 1 Tbsp canola oil
- Shortcut rub:
- 1 1.2 oz package Bourbon Spiced Pork rub i.e. McCormick's Gourmet
- 1/4 cup light brown sugar
- Homemade rub:
- 1 Tbsp paprika
- 3 Tbsp light brown sugar
- 1 Tbsp granulated onion
- 2 tsp kosher salt
- 2 tsp ground cumin
- 1 tsp garlic powder
- 1 tsp dry mustard powder
- 1 tsp black pepper
- 1/2 tsp red pepper flakes
Instructions
- To prepare the rub: Drizzle the tenderloin with canola oil.
- In a small bowl, mix together the rub until combined.
- Sprinkle the tenderloin with the seasoning on all sides.
- Rub into the tenderloin, then cover with plastic wrap and refrigerate for 4 hours, preferably overnight.
- 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 prior to serving and carving.
- Drizzle with your favorite bourbon barbecue sauce.
Jamie Beecham says
June 11, 2013 at 2:43 pmMelissa this just looks so good and such a lovely picture. Thank you for the share
Melissa says
June 11, 2013 at 2:58 pmHi sweet Jamie! It’s my pleasure, thanks for stopping by! ~ Melissa
Melissa says
June 30, 2013 at 11:27 pmThank you, I plan on posting the dirty rice soon.
llissel says
June 30, 2013 at 8:31 pmI wish it came with the rice recipe too because it looks delicious!
Anonymous says
November 13, 2013 at 7:25 pmYes, Please post the rice recipe. It looks as fantastic as the pork.
Melissa says
November 14, 2013 at 2:26 amThat’s my Cajun Dirty Rice: https://www.melissassouthernstylekitchen.com/2013/07/cajun-dirty-rice.html
jane smith says
September 19, 2014 at 4:16 pmHi Melissa, I haven’t made this before – do you use all of either the mccormicks or homemade rub on this amount of meat? Thankyou, Marie
Melissa says
September 19, 2014 at 4:28 pmHi Jane, yes. Please adjust to your personal, taste if needed.