Fire, Meat, and Bourbon – The primal trifecta of awesomeness.

Bourbon Pork Loin - Posted by Hammerstone's Whiskey Disks, makers of the world's best whiskey stones.

Charcoal-Grilled Bourbon Pork Loin

Grilling with charcoal is a dynamic experience. From lighting and adjusting coals to regulating airflow and controlling flare-ups, it can be an exciting challenge with some seriously great tasting rewards.

We like to use lump charcoal when grilling. Lump charcoal gets broiling hot pretty quickly, usually in 10 or 15 minutes. Its intense heat can sear food in seconds, browning the surface and scenting it with pure wood smoke aromas.

This Bourbon Pork Loin recipe is one of our favorite grilling recipes. We usually have friends over and enjoy a little bourbon poured over some of our handcrafted whiskey stones while we wait for the meat to cook. By the time it’s done our palates are prepped, and the good vibes are flowing.


  • 1/4 cup bourbon
  • 1/4 cup light soy sauce
  • 1/4 cup packed brown sugar
  • 2 large cloves garlic, chopped
  • 1/4 cup Dijon mustard
  • 1/2 teaspoon ground ginger, or 1 teaspoon finely minced fresh ginger
  • 2 teaspoons Worcestershire sauce
  • 1/4 cup vegetable oil
  • dash hot sauce
  • 2 pork tenderloins, about 1 1/2 to 2 pounds


In blender or food processor, combine bourbon, soy sauce, brown sugar, garlic, mustard, ginger, Worcestershire sauce, oil and hot sauce; pulse until smooth. Place tenderloins and marinade in a food storage bag; refrigerator for 4 hours or overnight. Cook 4 inches from a hot charcoal fire for 15 to 25 minutes or until the pork has reached 165° internally and is no longer pink in the center. Baste occasionally while cooking. Slice in 1/2-inch thick slices to serve.


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