Southern Style Pork Tenderloin

3.35 from 38 votes

Southern Style Pork Tenderloin is smoky, sweet, and tangy all in one. Perfect for grilling!

Prep Time10

Cook Time15

Marinating Time:8

Total Time25

Course: Main Dish

Cuisine: American

Servings:

Calories: 317kcal

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.

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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.