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Best Brown Sugar Bourbon Grilled Pork Tenderloin Recipe (Easy Dinner)

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This brown sugar bourbon grilled pork tenderloin is quick, easy, and incredibly delicious. The sticky-sweet glaze caramelizes on the grill, creating a perfect crust with a subtle smoky bourbon kick.

Ingredients

Scale
  • 1½ to 2 pounds pork tenderloin
  • 2 tablespoons olive oil
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • ½ teaspoon garlic powder
  • ½ teaspoon smoked paprika
  • ½ cup packed brown sugar (light or dark)
  • ¼ cup bourbon (e.g., Bulleit or Maker’s Mark)
  • 2 tablespoons low-sodium soy sauce
  • 2 cloves garlic, minced
  • 1 tablespoon Dijon mustard
  • 1 tablespoon apple cider vinegar
  • ½ teaspoon red pepper flakes (optional)

Instructions

  1. Take the pork tenderloin out of the fridge about 20 minutes before cooking. Pat it completely dry with paper towels. Trim off any silver skin or excess fat.
  2. In a small bowl, combine salt, black pepper, garlic powder, and smoked paprika. Rub the pork all over with olive oil, then sprinkle the dry rub evenly over the entire surface. Massage it in. Set aside.
  3. In a small saucepan over medium heat, combine brown sugar, bourbon, soy sauce, minced garlic, Dijon mustard, apple cider vinegar, and red pepper flakes (if using). Whisk until the brown sugar dissolves. Bring to a gentle simmer, then reduce heat to low. Cook for 3-4 minutes, stirring occasionally, until slightly thickened. Remove from heat and set aside.
  4. Preheat grill to medium-high heat (400-450°F). Clean the grates and oil them with a paper towel dipped in vegetable oil.
  5. Place the pork tenderloin on the grill. Close the lid and cook for 4-5 minutes per side, turning every few minutes, until a golden-brown crust forms (about 12 minutes total). Start checking internal temperature with an instant-read thermometer.
  6. When the internal temperature reaches 130°F, start brushing the glaze onto the pork. Turn and brush every 2 minutes, building up layers. Continue until internal temperature reaches 140-145°F (about 4-6 more minutes).
  7. Transfer the pork to a cutting board and let it rest for 5-7 minutes. Slice against the grain into ½-inch thick medallions. Drizzle any remaining glaze over the top.

Notes

Don’t overcook the pork; pull it off at 140-145°F. Watch the glaze closely as brown sugar burns fast. Let the pork come to room temperature before grilling. Use two grill zones (direct and indirect heat) for best results. Double the glaze and reserve half for serving.

Nutrition

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