Bluegrass Soy Sauce, Bourbon Smoked Pepper, Bourbon Smoked Sugar, Entrées, Recipes, Worcestershire Sauce

Soy and Bourbon Marinated Pork Tenderloin

2 ½ pounds pork tenderloin

½ cup Bluegrass Soy Sauce

½ cup Kentucky Bourbon

¼ cup Bourbon Barrel Aged Worcestershire Sauce

¼ cup Bourbon Smoked Sugar

¼ cup water

¼ cup canola or vegetable oil

4 garlic cloves, roughly chopped

1 Tbsp Bourbon Smoked Pepper

1 tsp ground ginger



Rinse tenderloins and pat dry with paper towels. Place into a shallow dish or large re-sealable bag. In a large bowl, combine the remaining ingredients and whisk until sugar is dissolved. Pour over tenderloins. Marinade pork in the refrigerator overnight or up to 2 days.


Preheat the oven to 375 degrees. Remove pork from marinade and shake off excess marinade. Place tenderloins into a roasting pan or rimmed baking sheet. Roast for 25-30 minutes or until pork registers 155 degrees with a meat thermometer. Remove form oven and tent with foil. Allow meat to rest for 10 minutes. Slice 2” thick slices and arrange on a serving platter.


** Leftover pork is great the next day on our chive and smoked pepper biscuits with sweet chutney, blackberry jam, BBQ sauce or a drizzle of sorghum.