With fall around the corner, it is time to start cooking dinners that are a little heartier. Pork Tenderloin is one of my favorite go to dinners. Pork can go sweet or savory. Leftovers are great for sandwiches or salads. However, I rarely have leftovers.
This variation is wonderful and makes the lowly pork tenderloin a little fancy. Marinade the pork for as little as four hours or overnight. I use a Ziploc bag to marinate the meat.
Remove from the marinade and place in a glass baking dish. Reserve the marinade to make a sauce. Bake at 350 degrees for 40 to 50 minutes or until the meat reaches 145 degrees. Remove and cover with foil to let it rest for ten minutes.
Place the reserved marinade in a sauce pan and bring to a boil. Reduce the marinade by half. Slice the pork tenderloin in quarter to half inch slices and top with the reduced marinade.
So good and flavorful, your family will love it.
Jack Daniel’s Pork Tenderloin
- 1 1lb. 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, grated