When I was living on the west coast, there were several things that I did miss from “home” in the south. I missed real barbecue and I missed some of the flavors in marinades. In particular, a good Jack Daniels marinade. I was reading the news paper online one morning and saw this recipe and knew that I had to make it. It has been one of my favorite “go to” recipes when I have a pork tenderloin and want to grill. When I was on the west coast, it reminded me of home. Now that I’m back in TN, it just fits in so much better!

This recipe is great if you have the time to marinade overnight but it works well even if you have 3 to 4 hours for the pork to marinade. This recipe would work well with chicken as well as the flavors would really fit nicely. Make sure you grill this on high to start with to get a nice seer on all sides. I then turn the heat down just a tad and wrap the pork tenderloin in foil to cook until it reaches 160˚.

jdpork2_F

 

 

Jack Daniels Pork Tenderloin

2 lbs Pork Tenderloin (I normally only use 1 lb)
1/4 cup soy sauce
3 cloves garlic, minced
1 tsp fresh grated ginger
1/4 cup olive oil
1/4 cup Jack Daniels Black Label
1/4 cup firmly packed brown sugar
1/4 cup Dijon mustard
1 tsp Worcestershire sauce

1. Place tenderloin in a tightly closed plastic bag.
2. Whisk and combine all ingredients.
3. Add the marinade ingredients to the bag with the pork. You can reserve some of the marinade at this point and save it until cooking.
4. Remove meat from the fridge at least 20 minutes prior to grilling.
5. Optional, you can heat the reserved marinade and use it to baste while you are grilling.
6. Grill pork until the internal temperature is 160˚.

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