Nancy, I can't give you exact measurements but I often marinate pork tenderloin in a mixture of soy sauce, honey and minced garlic. I marinate it in a ziplock for an hour or two. Turns out lovely in the oven or on the grill.

I often make it like Sharon mentioned above, but this recipe is really good also and can be done in the oven or on the stove top as well as the grill. It does have more tha a 'few" ingredients, but none of them are exotic or hard to find and you may have them in your pantry already.

Pork Tenderloin With Bourbon Sauce
Ingredients:
⢠1/4 cup Kentucky Bourbon
⢠1/4 cup light soy sauce (2 tsp for pan sauce)
⢠1/4 cup packed brown sugar (1 tbsp for pan sauce)
⢠2 large cloves garlic, chopped
⢠1/4 cup Dijon mustard (2 Tbsp for pan sauce)
⢠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
Marinade & Grill Option
In blender or food processor, combine bourbon, soy sauce, brown sugar, garlic, mustard, ginger, Worcestershire sauce, hot sauce, and oil; pulse until smooth. Place tenderloin 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 165ð internally and is no longer pink in the center. Baste occasionally while cooking. Slice in 1/2-inch thick slices to serve.
Serves 6.

I like to brush on a mixture of peach preserves and dijon or grainy mustard..heavier on the preserves.

Our recipe is like Caliloo's, but just the bourbon, soy sauce, fresh garlic, ginger and sugar. Any and all variations of this recipe are great.

Come to think of it I also add ginger to the mix........

Simplest marinade I ever tried was a can of gingerale and some soy sauce. Add whatever spices you like--bay, garlic, onion, peppers, etc. Below is a link to the Emeril recipe from FN that gave me the idea. I made it for Christmas one year, it was very good.

Here is a link that might be useful: Gingerale marinated pork loin

Learned this simple marinade from my former MIL:

equal parts soy sauce and dry sherry (wine- not vinegar)

If you wanted to add some minced garlic and ginger, I think that would go well with the soy sauce and sherry.

Teresa

A combo of all of the above and about 1 tsp. of liquid smoke. Did this yesterday and it was a huge hit with my 10-year-old daughter. Only thing I'd do different next time is to include a little olive oil.

Here is another twist that's bit different and delicious! This one calls for cutting the tenderloin into medallions.

Maple-Chili Glazed Pork Medallions

1 teaspoon chili powder
1/2 teaspoon salt
1/8 teaspoon ground chipotle pepper
1 pound pork tenderloin, trimmed and cut crosswise into 1-inch-thick medallions
2 teaspoons canola oil
1/4 cup apple cider
1 tablespoon maple syrup
1 teaspoon cider vinegar

1. Mix chili powder, salt and ground chipotle in a small bowl. Sprinkle over both sides of pork.

2. Heat oil in a large skillet over medium-high heat. Add the pork and cook until golden, 1 to 2 minutes per side. Add cider, syrup and vinegar to the pan. Bring to a boil, scraping up any browned bits. Reduce the heat to medium and cook, turning the pork occasionally to coat, until the sauce is reduced to a thick glaze, 1 to 3 minutes. Serve the pork drizzled with the glaze.

Linda

This is my simple pork marinade.

equal parts hoisin sauce and BBQ sauce
small amount of soy sauce, to taste
plenty of minced garlic and minced ginger
sugar, preferably brown suger, to taste. You could use honey instead.
pepper to taste
probably won't need salt

Make plenty of this marinade. Marinate pork. When you put the pork in the oven, save the marinade. Put the marinade on the burner, at a fast simmer, but not enough heat to burn the sugar. Periodically baste the pork with the simmering marinade. As the marinade thickens on the heat, and you keep basting away, the marinade will become more of a glaze.

I usually do this with 2'' chunks of pork, because you get a higher ratio of glaze to meat, and I usually do it under the broiler because I am impatient and lazy. The process of portioning the pork and reducing the marinade is kind of like to the process that doucanoe (Linda) just posted.

Come to think of it, I have not actually tried this with a roasting loin. Believe it would be tasty, but I cannot swear to it.

I don't make my hoisin sauce, but think it is usually soy sauce, sugar, sesame oil, garlic, vinegar, salt, and a thickener. So if you don't have hoisin sauce, you can improvise.

Wow! I sure am glad I haven't thrown out the old bottle of bourbon that is under my sink. I used to drink, but for some reason over the past few years, alcohol irritates my allergies. I never could drink--one glass of wine made me desperately want to sleep. A little booze in a marinade that is then cooked can't hurt!

I've made this one many times. Not sure if it's the same one as Alexa has posted.

Pork Tenderloin With Bourbon Sauce
************************************

INGREDIENTS:

* 1/4 cup Kentucky 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

PREPARATION:

In blender or food processor, combine bourbon, soy sauce, brown sugar, garlic, mustard, ginger, Worcestershire sauce, hot sauce, and oil; pulse until smooth. Place tenderloin 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 165ð internally and is no longer pink in the center. Baste occasionally while cooking. Slice in 1/2-inch thick slices to serve.

Serves 6.

Source: Diana Rattray,Your Guide to Southern U.S. Cuisine.
Type of Prep : Broil, Grill
Cuisine : Southern, U.S. Regional

I know you asked for a marinade, but tenderloin is so quick and easy with a rub.
I whiz some dijon mustard, olive oil, rosemary and minced garlic in my lil' silver bullet and rub all over.
Roast in the oven.

Easy and fast!

Deanna

A quick one I use is balsamic vinegar, worcestershire sauce and Liquid Smoke. You can also add a bit of Tabasco for a little zing. I do this for chicken sometimes as well.