Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg to Experience our World of Flavor™ at:
Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.

Want to see how the EGG is made? Click to Watch

Bourbon Pork Tenderloin with Sour Cream Mustard Sauce

Bryan Posts: 53
edited November -1 in Pork


• &#188 Cup Soy Sauce
• &#188 Cup Bourbon
• 2 Tbs Brown Sugar
• 2 Pork Tenderloins
• 1/3 Cup Sour Cream
• 1/3 Cup Mayonnaise
• 1 &#189 tsp Dry Mustard
• 2-3  Green Onions, chopped


Combine soy sauce, bourbon, and brown sugar in a small bowl. Place marinade in a zip-top bag and add pork tenderloins. Refigerate for several hours or overnight.
Combine sour cream, mayonaise, dry mustard, and green onions and chill for several hours, or overnight.

Place pork tenderloins over a pan in the BGE and smoke for 45 minutes at 375* F, basting several times with the reserved marinade.


Allow to cool 5 minutes before slicing.
Serve sauce on the side.
Serve it sliced on a platter with the sauce in a pretty bowl in the middle. The tenderloin is great served hot or cold. It also is good sliced and placed on rolls topped with the sauce.

Number of Servings:

Time to Prepare: