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Grilled Pork Tenderloin With Gingered Bourbon-Dijon Glaze

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“Tasty and tender--the ginger bourbon and dijon is a wonderful flavor combination! And so easy. Serve the grilled tenderloin medallions with a tossed salad or veggies, and your favorite potatoes or rice--delicious!! Note that meat needs to marinate at least 6 hours or overnight. Recipe is from Arlyn Hackett, a cookbook author and food historian. An interesting fact: In 1812, pork was the preferred meat for Americans. The great herds of cattle across the great plains had not yet been established. At the time, barbecue was rapidly becoming a popular way to prepare pork. However, barbecuing meat was done as a public event, using an enitre hog, or more often several hogs. Pork on the backyard grill did not catch on until after World War II.”

Ingredients Nutrition


  1. Pierce pork tenderloin and place in a deep dish. Whisk together marinade ingredients and pour over pork. Marinate (covered) in refrigerator at least six hours, or overnight. Turn several times.
  2. Thirty minutes before grilling, remove the pork from the refrigerator and lift from the marinade. Pat the tenderloin dry with a paper towel. Pour the marinade into a saucepan and simmer until reduced to 1 cup.
  3. Cook tenderloin on a grill for about 10 minutes per side. When done, slice tenderloin in 1/2-inch thick medallions and brush with reduced marinade.

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