Drunken Pork Tenderloin with Bourbon Brown Sugar Glaze

Southern Kitchen
Drunken Pork Tenderloin

Serves: 4

Hands On Time: 1 hour and 15 minutes

Total Time: 1 hour and 25 minutes


3/4 cup low-sodium chicken broth

1/2 cup bourbon

1/2 cup teriyaki sauce

1/4 cup teriyaki glaze

1/2 cup low-sodium soy sauce

3/4 cup brown sugar

5 shallots, sliced

2 sprigs rosemary, leaves removed and chopped

1 1/2 pounds trimmed pork tenderloin, cut into 1/2-inch slices

1 tablespoon oil


In a large bowl, blend broth, bourbon, teriyaki sauce, teriyaki glaze, soy sauce, brown sugar, shallots and rosemary. (You will use half the mixture as marinade and half for sauce.) Marinate the pork tenderloin for at least 1 to 2 hours. After marinating, drain meat.

In a large skillet over medium-high heat, add oil. Pan-sear meat on both sides. Add reserved marinade and simmer for 5 to 6 minutes, or until meat is just cooked through.

Atkins Park, where this recipe originated, is located in Atlanta’s Virginia-Highland neighborhood and is the city’s oldest continually licensed tavern.


Per serving: 434 calories (percent of calories from fat, 22), 41 grams protein, 35 grams carbohydrates, trace fiber, 9 grams fat, 111 milligrams cholesterol, 1,853 milligrams sodium.

About the recipe

Sliced into medallions and marinated in teriyaki-bourbon mixture, this pork tenderloin is served with stone-ground grits and green beans. After the slices are seared they are cooked with the sauce to create a delicious glaze without losing the tenderness of the meat. Recipe courtesy of Atkins Park in Atlanta, Ga.