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This pork loin is very tender and full of flavor, thanks to the brown sugar and bourbon glaze that creates a caramelized crust when the pork is roasted.
You do not have to let the pork loin marinate overnight. But, if you do, you will be rewarded with more tender meat, thanks to the brine-like quality of the marinade, with the soy sauce and the brown sugar. It will also let the pork get infused with all of the flavors a bit more deeply. If you don’t have time, no worries, you will still get a lovely and flavorful crust on the whole thing.
Serve this with Fried Green Tomatoes with Pineapple Salsa, Romaine and Slivered Kale Salad with Lemon Dressing, and Crispy Sauteed Potatoes.
Table of Contents
Cooking pork loin is pretty ridiculously easy. You don’t even have to sear this one; the sugar in the marinade allows the outside to caramelize right up. Roast the pork on the baking sheet or pan until an internal meat thermometer registers 145 degrees F.
A delicious, deeply flavored, bourbon-infused marinade infuses this tender pork loin with tons of flavor.
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Ingredients
- Bourbon – No need to use anything special here — save the best stuff for sipping!
- Brown sugar – You can use dark or light brown sugar.
- Soy sauce – To me, less sodium is preferable, but you can use whichever you like!
- Worcestershire sauce – Adds depth of flavor. If you don’t have it on hand, you can skip it.
- Lemon juice – Use fresh if possible.
- Fresh thyme leaves – Adds a nice little herbal note.
- Pork tenderloin – Most tenderloins are about 1 pound in weight. You can make more than two tenderloins if you’re having a larger crowd, just double the amount of the marinade for 4 or 5 tenderloins.
Tips
- Here’s the most important thing to remember. Cover your rimmed baking sheet with foil. Cover the whole dang thing, wrapping the foil up and over the edges. The marinade will give your pork a lovely brown crust, but the part that stays on the pan will probably burn. And that is not a fun thing to clean off a pan.
- If you want to use a pork loin instead of a tenderloin, know that you will have to increase the cooking time. You will still be looking for an internal temperature of 145 degrees, but pork loins are significantly thicker than tenderloins and, therefore, will take longer to roast.
How to Make Bourbon Brown Sugar Pork Loin
- Make the marinade: Combine the bourbon, brown sugar, and soy sauce and heat until the brown sugar is dissolved. Stir in the Worcestershire sauce, lemon juice, thyme, and pepper. Allow to cool completely.
- Marinate the pork: Place the pork in the marinade and refrigerate overnight, or for at least 6 hours.
- Roast the pork: Roast for about 15 to 30 minutes (it really depends on the thickness of the tenderloin), until a meat thermometer registers 145 degrees.
- Serve: Let the pork sit on a cutting board for 10 minutes before slicing it.
Leftovers and Storage
A pork loin roast is a versatile thing. Some leftover slices of this would be terrific in this Banh Mi sandwich, or dice it and add it to stir-fried rice with kimchi. Leftover pork loin is a great thing to have in the fridge. It will keep for about 4 days in a covered container in the refrigerator.
What to Serve With Bourbon Brown Sugar Pork Loin
Sesame-Honey Quinoa and Carrot Salad with Sliced Avocado
Simple Butter-Roasted Sweet Potatoes
How to Make Perfect Roasted Potatoes
Read on here for more pork recipes!
More Easy Pork Recipes
- Slow Cooker Barbecue Pulled Pork Loin
- Grilled Pork Loin with Brown Rice Salad
- Pulled Pork Quesadillas
- Slow Cooked Pork Roast
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Bourbon Brown Sugar Pork Loin
Ingredients
- ¼ cup bourbon
- ¼ cup dark brown sugar
- ¼ cup soy sauce
- 1 tablespoon Worcestershire sauce
- 2 tablespoons fresh lemon juice
- 2 teaspoons minced fresh thyme
- Fresh pepper to taste
- 1 (1 pound) pork tenderloins
Instructions
- In a small pot or a microwave-safe bowl, combine the bourbon, brown sugar, and soy sauce. Heat over low heat for a few minutes, stirring often, until the brown sugar is dissolved — or do this in the microwave, working in 20-second bursts. Stir in the Worcestershire sauce, lemon juice, thyme, and pepper. Allow to cool completely.
- Place the marinade in a large sturdy zipper top bag or a container big enough to hold the meat. Add the marinade and turn the pork to coat well. Cover, and place in the fridge to marinate overnight, or at least 6 hours.
- Preheat the oven to 425 F. Cover a rimmed baking sheet or a baking pan with foil, wrapping it well to enclose the whole pan (see Note). Place the pork on the baking sheet or pan, and roast for about 15 to 30 minutes (it really depends on the thickness of the pork loin), until a meat thermometer registers 145 F. If you have the inclination, baste it after 10 minutes with any extra marinade. Let the pork sit on a cutting board for 10 minutes before slicing it.
Notes
- Here’s the most important thing to remember. Cover your rimmed baking sheet with foil. Cover the whole dang thing, wrapping the foil up and over the edges. The marinade will give your pork a lovely brown crust, but the part that stays on the pan will probably burn. And that is not a fun thing to clean off a pan.
- If you want to use a pork loin instead of a tenderloin, know that you will have to increase the cooking time. You will still be looking for an internal temperature of 145 degrees, but pork loins are significantly thicker than tenderloins and, therefore, will take longer to roast.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
