Brown Sugar Bourbon Roasted Pork Tenderloin
While browsing the meats at Kroger, I came across pork tenderloin that was on sale. I’ve never made pork tenderloin, but I can’t pass up a discount. I threw the meat in my cart and told myself that I’d figure out something to do with it.
As a few days past, I was feeling too lazy to actually make my own marinade or sauce for the pork. I made a quick trip back to Kroger to find that McCormick makes single-use marinades. I saw three flavors: Montreal Steak, Garlic, Herb & Wine and Brown Sugar Bourbon.
I was familiar with the Montreal Steak because my mother would finish our steak with that seasoning. I thought that would be too much for a pork dish. The Garlic, Herb & Wine seemed more fitting for a seafood dish. By process of elimination, I landed on the Brown Sugar Bourbon.
When I got home, I took out my baking dish to prepare the tenderloin for marinating. I cut the pork in half to fit the dish, then prepared the McCormick marinade. The single-use marinade was the perfect amount. I had enough to evenly coat all the pork and some left over for basting. I used the entire package, then put the dish in the fridge for about an hour while I worked out.
When I came home, I preheated my oven to 400°F then popped my pork dish in.
Since I had never made pork tenderloin before, I anxiously watched it. I left it in the oven for 25 minutes, then pulled it out to check the internal temperature. According to the National Pork Board, it is recommended to cook pork chops, roasts and tenderloins until the internal temperature is between 145°F and 160°F, for medium rare to medium. My pork was initially at 135°F, and I knew I didn’t want a lot of pink. I put it back in the oven for 10 more minutes.
Once that time was up, my pork had an internal temperature of 150°F. I placed it on the plate for a few minutes to rest.
As I cut into my pork and began to eat it, I found that the inside was perfectly moist and tender. The marinade, that I poured over the pork once it was cooked, was sweet without being too overpowering.
McCormick’s Single Use Marinade definitely saved the day and gave me a new recipe in my arsenal.