Jack Daniel’s Pork Tenderloin – a pork tenderloin wonderfully flavored with Jack Daniel’s whiskey, brown sugar, soy sauce, Dijon mustard and garlic making it an incredible entree good enough to earn 4 rolling pins!
I have a bottle of Jack Daniel’s sitting in my pantry.
And since I’m not a drinker, there it sits. And no, I’m not an alcoholic in denial. I really just rarely ever drink the stuff. Any kind of alcohol really. I bought it for a chicken recipe I have yet to make.
SAVE THIS PORK TENDERLOIN TO YOUR FAVORITE PINTEREST BOARD!
I found this over at The Use It Up Kitchen while perusing the internet for a new pork marinade. Mel says it’s the “Very Best Pork Tenderloin”. I’ll let you know the verdict after the recipe.
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- 1 1 lb. pork tenderloin
- 1/4 cup Jack Daniel’s Whiskey
- 1/4 cup olive oil
- 1/4 cup packed brown sugar
- 4 cloves garlic minced
- 3 tablespoons soy sauce
- 3 tablespoons Dijon mustard
- 1 tablespoon Worcestershire sauce
- 1 teaspoon fresh ginger
- Place a large Ziploc bag into a large bowl and add to it the whiskey, olive oil, brown sugar, minced garlic,soy sauce, Dijon mustard Worcestershire sauce and ginger. Putting the bag into a bowl allows for the ease of adding the ingredients without the fear of it spilling over.
- Seal the bag and mix well.
- Place the pork loin onto a cutting board and prick all over with a fork.
- Put the meat into the bag. Seal and refrigerate for 8-10 hours, turning over occasionally.
- When ready to cook, preheat the oven to 350 degrees F.
- Prepare a rimmed baking sheet by lining it with tin foil and spray it with cooking spray.
- In a large skillet over high heat, sear the loin so that it is browned on all sides, reserving the marinade.
- Place meat on prepared baking sheet and pour 1/3 of the marinade over it.
- Cook for 40 minutes or until a meat thermometer reaches 148 degrees F.
- In the meantime, heat reserved marinade to a boil in a small saucepan over medium-high heat.
- Boil for 5 minutes, bringing the temperature to 165 degrees F. to ensure all of the food borne bacteria is killed off. Turn heat down to low, keeping sauce warm.
- Remove tenderloin from oven and transfer to a cutting board.
- Cover with tin foil and allow to rest for 10 minutes before cutting to serve. This will also bring them temperature of the meat up to a “doneness” of 170 degrees F.
You want to sear it first before baking to seal in that flavor!
Be sure to reserve some of that marinade. You’re going to need it!
meat on prepared baking sheet and pour 1/3 of the marinade over it.
Cook that baby for 40 minutes or until a meat thermometer reaches 148 degrees F. Then, while that bakes, boil the reserved marinade to a boil in a small saucepan over medium-high heat for 5 minutes to kill any bacteria. Turn that heat to low and keep the sauce warm.
When you remove the meat, you’re going to cover it with tin foil and let it rest. It’s TOUGH work sitting and baking in the oven! This guy needs a break! This will also bring the internal temperature up to its’ doneness point of 170 degrees F. Just be sure to check it first with a meat thermometer before serving.
I rate everything I bake on a scale of 1-4 and this Jack Daniel’s Pork Tenderloin earned 4 rolling pins!! I have to say that it was a unanimous family vote. This is by far the best pork tenderloin we’ve had yet!
Mel was definitely right about this being “the very best”. I’m definitely adding this to our regular rotation. The extra boiled marinade was also delicious on the mashed potatoes.