Sweet Spicy Grilled Bourbon Pork Tenderloin or Loin Chops

5m
Prep Time

10-25m
Cook Time

15m
Ready In

Recipe: #12548

May 13, 2014

Categories: Loins, 5-Minute Prep, Labor Day, Sunday Dinner, Grilling (Outdoor), Marinate, Gluten-Free, No Eggs, Non-Dairy, Spring, more

recipe by:
Kchurchill5

"This recipe is really best when grilled; either using an outside grill; or, an inside grill pan. You can make this with an entire tenderloin; or, with thick loin cuts. I usually marinate the pork overnight for the whole tenderloin; or, 4-6 hours for individual cuts from a pork loin. Simply grill and serve. It is a simple and easy recipe to prepare. Serve with rice pilaf and fresh vegetables. As long as you prepare ahead, this is a quick dinner. Prep time does not include marinade time."

Original is 4 servings

Metric US

I've Tried It

Nutritional

Serving Size: 1 (220.1 g)
Calories 385.6
Total Fat - 19.5 g
Saturated Fat - 6.9 g
Cholesterol - 87.8 mg
Sodium - 1554 mg
Total Carbohydrate - 19 g
Dietary Fiber - 0.3 g
Sugars - 13.2 g
Protein - 34.1 g
Calcium - 344.1 mg
Iron - 3.3 mg
Vitamin C - 5.4 mg
Thiamin - 0.1 mg

Step 1

Marinade ... Add all the ingredients to a bowl or ziploc bag; then, either mix - or close the bag and shake. Then, add the pork (tenderloin or chops), and make sure it is well coated. Marinate 4-6 hours for individual chops/slices; or, over night for a whole tenderloin.

Step 2

Step 3

Once they have marinated, remove; pat dry; and, let them come to room temp. Brush lightly with olive oil, and season with plenty of salt and pepper on both sides.

Step 4

Step 5

This is grilled, so I like to use my outdoor grill. This works just as well on an indoor grill pan too. Grill until you get the donenesss you like. I prefer a nice pink medium for me. Remember, depending on what type of cut you are using, cooking times will vary. For company, I always use a tenderloin. But, for me, when the full loin goes on sale - pick one up. Cut it up and freeze. This is a great way to make 1-2 slices just for you.

Step 6

Step 7

NOTE ... I DO NOT brush the marinade on the pork as it cooks. I know, some boil the marinade, and re-use it ... I don't find it necessary; also, I don't like to take the chance, health concerns. If you are someone who likes a lot of sauce or glaze ... Double the marinade. Marinate in 1/2 of mix; and keep the other half as a glaze. Honestly, I think it has enough flavor just from marinating.

Step 8

Step 9

Grill ... I like the smoky flavor an outdoor grill gives; but, an indoor grill pan will also work. Grill your pork on each side, until you get a nice brown crust on medium high to high heat. I can't give cooking times, because it depends on the cut. But, cook until you get the doneness you like. Remember, use a thermometer if you are uncertain. Pork should be 145; and, I remove a bit sooner, as larger pieces will continue to cook, once removed from the heat. Cover with foil to let the pork rest before serving.

Step 10

Step 11

Serve and ENJOY! ... If you cooked a tenderloin, rest at least 5-10 minutes before slicing and serving. Individual chops or pieces, can be served after they have rested a few minutes. Serve the pork with a rice pilaf and maybe grilled or roasted vegetables. It is a quick and easy dinner. Just plan ahead for the marinade.