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Bourbon Spice Rubbed Pork Tenderloin

Bourbon Spice Rubbed Pork Tenderloin

Course Main Course, Pork
Cuisine American
Keyword bourbon-spice-rubbed-pork-tenderloin
Prep Time 15 minutes
Cook Time 40 minutes
Resting time 10 minutes
Total Time 1 hour 5 minutes
Servings 8 servings
Calories 314kcal
Author Melissa Sperka


  • 2 pieces pork tenderloin [Approx. 3 ½-4 lbs total]
  • Marinade:
  • 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 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
  • ½ tsp red pepper flakes


  • Bourbon Marinade: In a small bowl, whisk together ¼ cup bourbon, ¼ cup soy sauce, ¼ cup oil, 3 Tbsp 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.


Serving: 1serving | Calories: 314kcal | Carbohydrates: 13g | Protein: 34g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 93mg | Sodium: 994mg | Potassium: 92mg | Fiber: 1g | Sugar: 10g | Vitamin A: 479IU | Vitamin C: 1mg | Calcium: 26mg | Iron: 1mg