Bourbon marinated pork roast

Fall is here! After a brutal summer in Nashville I’m welcoming fall comfort food with open arms. First up for us? This fantastic pork roast.

I got the recipe for the marinade from Southern Living; for the actual cooking method I consulted This turned out great!

This marinates for at least 12 hours, so it’s great to get going the night before.

Bourbon marinated pork roast


  • 1/2 cup bourbon
  • 1/4 cup Worcestershire sauce
  • 1/4 cup water
  • 1/4 cup canola oil
  • 4 garlic cloves, minced
  • 3 tablespoons brown sugar
  • 2 tablespoons ground black pepper
  • 1 teaspoon white pepper
  • 1/2 teaspoon ground ginger
  • 1 teaspoon salt
  • Pork tenderloin


  1. Combine soy sauce through ground ginger in a large zip-top bag or a shallow container; carefully drop in pork and seal or cover and put in the fridge; let it sit at least 12 hours
  2. Preheat oven to 450F; remove pork and discard marinade; sprinkle pork with salt and place in dutch oven or on roasting rack, fat side up
  3. Roast at 450F for ten minutes, then 250F for another 50-80 minutes until a meat thermometer measures 160; let the meat rest for 15 minutes before slicing.

We had this with almost no-knead bread and roasted broccoli. Yum. Happy fall!

3 thoughts on “Bourbon marinated pork roast

  1. I’ve got some pork tenderloins in the freezer that we need to eat before I go vegetarian. This looks promising! And we all know that cooking with bourbon is never a bad thing.

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