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

Kentucky Bourbon Pork

BobS Posts: 2,485
edited November -1 in Pork


2  lb  pork tenderloin (2 small)<?xml:namespace prefix = o ns = "urn:schemas-microsoft-com:office:office" />

1/4  cup Kentucky Bourbon

1/4  cup soy sauce

1/4  cup brown sugar - packed

3  cloves garlic - chopped fine

1/4  cup Dijon mustard

1  tsp fresh ginger -- minced or 1/4 t dry

1  tsp        Worcestershire sauce

1/4  c        vegetable oil


Mix all ingredients and add pork.  Let marinate for at least 8 hours and preferably over night.

Drain pork reserving the reserving the marinade.

I cook direct, on a raised grid at 325 - 375, turning basting about every 5 minutes.  I cook to 145 internal, pull, let it rest about 10 minutes and slice.

I like to add apple wood for smoke flavor, but hickory is also good.  



You can use pork loin in place of tenderloin, but I like to cut the loin, lengthwise, into 2-3 strips, about the same size as a tenderloin. This gives the marinade more surface area and you get more flavor pulled into the meat

Number of Servings: 6

Time to Prepare: