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Grilled Bourbon- Marinated Pork

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Ingredients

Adjust Servings:
8 pork chops (about 3/4-inch thick or thicker or use 2 tenderloins)
3/4 cup low sodium soy sauce (use only low sodium)
1/2 cup bourbon
1/4 cup worcestershire sauce
1/4 cup water
1/4 cup vegetable oil
2 tablespoons fresh minced garlic
3 tablespoons brown sugar
2 tablespoons black pepper

Nutritional information

486.2
Calories
223 g
Calories From Fat
24.9 g
Total Fat
6.9 g
Saturated Fat
137.3 mg
Cholesterol
993 mg
Sodium
10.6 g
Carbs
0.7 g
Dietary Fiber
6.3 g
Sugars
42.8 g
Protein
268 g
Serving Size

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Grilled Bourbon- Marinated Pork

Features:
    Cuisine:

    Plan ahead the pork needs to marinade for a minimum of 12 hours. Use this marinade for 2 pork tenderloins or 6-8 pork chops. You can reduce the bourbon to 1/3 cup but 1/2 cup is better!

    • 740 min
    • Serves 8
    • Easy

    Ingredients

    Directions

    Share

    Grilled Bourbon-Marinated Pork Chops or Pork Tenderloins,Plan ahead the pork needs to marinade for a minimum of 12 hours. Use this marinade for 2 pork tenderloins or 6-8 pork chops. You can reduce the bourbon to 1/3 cup but 1/2 cup is better!


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    Steps

    1
    Done

    In a Bowl Whisk Together the Marinade Ingredients; Place in a Large Zip-Loc Plastic Bag.

    2
    Done

    Add in the Pork Chops or 2 Pork Tenderloins; Seal the Bag.

    3
    Done

    Turn to Coat With the Marinade.

    4
    Done

    Refrigerate For a Minimum of 12 Hours.

    5
    Done

    Set Grill to High Heat (about 400f).

    6
    Done

    Remove the Pork and Discard the Marinade.

    7
    Done

    Place on Grill.

    8
    Done

    For Pork Chops Cook For About 15 Minutes on Each Side, Depending on How Thick Your Chops Are.

    9
    Done

    For Pork Tenderloins, Cook For About 25 Minutes Turning Occasionally or Until the Pork Is Cooked; Tent With Foil and Let Sit For About 10 Minutes Before Slicing.

    10
    Done

    Delicious!

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    Elijah Nguyen

    Culinary artist showcasing his creative and innovative approach to cooking.

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