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This Southern Style Pork Tenderloin is one of our all-time favorite things to grill. Juicy, smoky, and loaded with bold flavor from a bourbon-soy marinade, it strikes the perfect balance of sweet, savory, and tangy. Perfect for a backyard BBQ or easy weeknight dinner, and it’s so simple to make!
Table of Contents
Why I Love This Recipe
Growing up in Kentucky, this Southern Style Pork Tenderloin was a Sunday night family favorite and a highlight at many of the parties my parents hosted. Now, whenever I make this juicy, flavorful pork loin, someone always asks for the recipe — it’s that good. Just last week, my husband had to physically leave the table because he said if he stayed, he’d devour the whole thing!
In the summer, I want to grill anything and everything, from juicy steak and delicious burgers to Grilled Lemon Asparagus and Grilled Vegetable Kimchi Salad. This pork tenderloin is one of my go-tos for backyard BBQs. It’s easy to make, full of smoky flavor, and perfect for summer gatherings like Memorial Day, 4th of July, or Labor Day.
The Ingredients
- Bourbon: Adding bourbon to this marinade adds an incredible flavor but most importantly helps to tenderize the pork tenderloin.
- Soy Sauce: A major flavor booster that brings salty, umami goodness to the marinade.
- Brown sugar: Brown sugar adds just a touch of sweetness and boosts browning to form a nice crispy exterior.
- Dijon Mustard: For a bit of zip and tang!
- Olive Oil: This ingredient helps to infuse all of the delicious flavors into the meat.
- Fresh Ginger: Freshly grated ginger adds a zesty and slightly spicy flavor to the marinade that is just irresistible.
- Garlic Cloves: Because garlic makes everything better – especially grilled pork.
- Pork Tenderloins: The star of the show! The longer you let the pork marinate in all of these flavors the better!
How to Make Juicy Southern Style Pork Tenderloin
Step 1: Place the bourbon, soy sauce, brown sugar, dijon mustard, olive oil, ginger and garlic in a bowl and whisk to combine. Pour into a large zipper bag or glass container large enough to hold the pork tenderloins and marinate overnight or up to 2 days.
Step 2: Preheat a grill to high heat, and oil the grates. Remove tenderloins from the bag, reserving the marinade, and grill for 14-15 minutes, turning halfway through or until the internal temperature is 140°F. Remove from heat and set meat aside to rest for 5-10 minutes to allow the juices to rest and redistribute.
Step 3: While the meat is resting, place the marinade in a small pan. Bring to a boil, reduce to a simmer and cook for 10 minutes. Serve the sliced tenderloin with the sauce.
Tips and Tricks
- Give it time to marinate: Overnight, or even up to 48 hours if you can swing it. The longer it soaks, the deeper the bourbon-soy goodness infuses into the meat, making every bite extra tender and juicy.
- Preheat your grill (or grill pan!): Make sure your grill is nice and hot before you get started. A properly preheated grill helps lock in juices, creates those irresistible grill marks, and ensures even cooking. No grill? No problem. A sturdy grill pan on the stovetop works great too!
- Use a meat thermometer: It’s the easiest way to know your pork is perfectly cooked. You’re looking for an internal temperature of 140°F (it’ll keep cooking as it rests). This keeps it juicy without overcooking.
- Let it rest before slicing: Once the pork is off the grill, let it rest for 5–10 minutes before cutting into it. This helps the juices settle back into the meat so you don’t lose all that flavor on the cutting board.
FAQs
They sound similar but are different cuts. Pork tenderloin is long, thin, and very lean, while pork loin is wider, thicker, and can be bone-in or boneless. This recipe is specifically for pork tenderloin.
Pork tenderloin is done when it reaches an internal temperature of 140-145°F. It continues to cook after taking it off the heat, so I go for 140°F. Use a meat thermometer to check for doneness, then let it rest for a few minutes before slicing for the juiciest results.
Marinating ahead of time, grilling over medium-high heat, and not overcooking are key! Use a meat thermometer and remove the pork from heat as soon as it hits 140°F, then let it rest.
Sides to Serve with Pork Tenderloin
Southern Style Pork Tenderloin is perfect for family dinners, backyard BBQs, or really any time you’re craving something bold and delicious. Fire up the grill, slice it up, and get ready for everyone to ask for the recipe. It’s that good. Let me know what you think — leave a rating and review below!
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Southern Style Pork Tenderloin
Ingredients
- 1/4 cup bourbon
- 1/4 cup soy sauce
- 1/4 cup brown sugar
- 1/4 cup dijon mustard
- 3 tablespoon olive oil
- 1 tablespoon finely chopped fresh ginger
- 3 garlic cloves, minced
- 2 whole pork tenderloins, approximately 2 pounds total, trimmed
Instructions
- Place the first seven ingredients in a bowl and whisk to combine. Pour into a large zipper bag or glass container large enough to hold the pork tenderloins and marinate overnight or up to 2 days.
- Preheat a grill to high heat and oil the grates.
- Remove tenderloins from the bag, reserving the marinade, and grill for 14-15 minutes, turning halfway through or until the internal temperature is 140°F. Remove from heat and set meat aside to rest for 5-10 minutes to allow the juices to rest and redistribute.
- While the meat is resting, place the reserved marinade in a small pan. Bring to a boil, reduce to a simmer and cook for 10 minutes.
- Slice the tenderloin on a bias and serve with the sauce if desired.
Notes
- Give it time to marinate: Overnight, or even up to 48 hours if you can swing it. The longer it soaks, the deeper the bourbon-soy goodness infuses into the meat, making every bite extra tender and juicy.
- Preheat your grill (or grill pan!): Make sure your grill is nice and hot before you get started. A properly preheated grill helps lock in juices, creates those irresistible grill marks, and ensures even cooking. No grill? No problem. A sturdy grill pan on the stovetop works great too!
- Use a meat thermometer: It’s the easiest way to know your pork is perfectly cooked. You’re looking for an internal temperature of 140°F (it’ll keep cooking as it rests). This keeps it juicy without overcooking.
- Let it rest before slicing: Once the pork is off the grill, let it rest for 5–10 minutes before cutting into it. This helps the juices settle back into the meat so you don’t lose all that flavor on the cutting board.
I’ve made this pork tenderloin on the 4th of July for 3 years in a row now, and will do it again this year! It’s so easy to make and absolutely delicious! Thanks for the recipe, Catherine
We were in the mood for a Southern-style dinner, so I made this delicious pork to go with corn chowder and collard greens. The pork was tasty, and we really enjoyed the flavors from the marinade. I seriously don’t understand why there aren’t more 5-star ratings!
Wow! Thanks so much! Happy you loved this one. It’s one of my all time favorite recipes on Weelicious!
Hello Catherine, I will be trying the pork tenderloin this weekend. Do you also have a recipe for the fruit salad that you are pairing with it? It also looks delicious! Thank you.