Why BUGIN is the ideal distillate for marinating

Have you ever cooked a pork tenderloin with a Gin and Tonic flavour?

ork tenderloin can deliver truly great emotions. It isn’t just any cut of meat: it’s an invitation to experiment, to push the boundaries of flavor, to surprise everyone who sits at your table. When marinated properly and cooked with care, you get a soft, juicy, and elegant piece of meat — a dish that could easily stand next to the most refined offerings in fine-dining restaurants.

Today, however, we want to take it a step further, turning it into a true tribute to the gin and tonic. This idea was born from the desire to combine the natural tenderness and sweetness of pork with the complex, aromatic character of an artisanal gin, creating a result that feels both familiar and exciting.

It all starts with a unique marinade. The absolute star is BUGIN Limited Edition, a special gin aged in oak barrels that previously contained a thyme liqueur. This process gives the gin an extraordinary personality: the gentle roundness imparted by the wood combines with the herbaceous, balsamic character of thyme, creating a bouquet reminiscent of a freshly prepared gin and tonic garnished with fresh herbs and lime zest.

Alongside the gin, the marinade includes light extra virgin olive oil, chosen specifically so as not to overpower the aromatic profile but to gently carry and envelop the flavors. Maple syrup brings a subtle sweetness and helps create an irresistible crust during cooking. The Gin Tonic BUGIN rub — a spice blend crafted specifically for this pairing — intensifies the citrusy, fresh notes. The lime juice and zest boost the acidic component, which, together with the gin, tenderizes the meat fibers, making the tenderloin even more melt-in-your-mouth. Grated garlic adds a lively pungency, while mustard helps emulsify the marinade, binding everything into a silky aromatic coating that fully penetrates the pork.

Here’s the complete list of ingredients for the marinade: 100 ml of BUGIN gin, 100 ml of light extra virgin olive oil, one tablespoon of maple syrup, one teaspoon of Gin Tonic BUGIN rub, the juice and zest of half a lime, one grated garlic clove, and one teaspoon of mustard to emulsify. The tenderloin should rest in this marinade for at least four hours, but if you can, leaving it up to twelve hours will give an even deeper, more persistent flavor.

Once marinated, the tenderloin is ready to be cooked. In this preparation, we choose a special method: hanging it inside a Pit Barrel, a charcoal drum cooker designed to enhance the authentic taste of the meat. Hanging the tenderloin allows the heat and aromatic smoke to wrap it evenly, forming an intense, caramelized crust on the outside and a juicy, tender center. The hot & fast technique, which involves high temperatures and a relatively short cooking time, delivers a perfect contrast between the beautifully browned exterior and the moist, pinkish interior.

The true final signature of this dish comes with the glaze. For those who are truly passionate about gin and tonic, you can push it further and finish the tenderloin with a Gin Tonic BUGIN BBQ sauce, BUGIN gin tonic jelly, and a splash of fresh lime juice. This combination creates a bright, almost glossy glaze reminiscent of the most carefully crafted cocktails from a top-tier bar. The result is surprising: in one bite, you get sweetness, acidity, balsamic freshness, and a gentle bitter note reminiscent of a gin and tonic — all seamlessly integrated with the natural sweetness of the pork.

But why is BUGIN the perfect spirit for marinating? The secret lies in its botanicals, carefully chosen to complement and enhance not only a classic gin and tonic but also refined culinary creations. Juniper provides that unmistakable fresh, resinous balsamic note. Genepy and artemisia introduce an elegant bitterness that balances the pork’s natural sweetness. Thyme and yarrow add a lively, persistent herbal character. Angelica and tansy lend depth and aromatic structure, while zedoary contributes a spicy, almost exotic touch that makes every bite more intriguing and layered.

These botanicals are not included by chance: each one has a precise role, born from BUGIN’s deep experience in crafting spirits that tell a story of territory and tradition while embracing innovation. The result is a versatile gin, able to interact with meat and transform a simple dish into a complete sensory experience.

The pork tenderloin marinated in BUGIN Limited Edition gin, cooked in the Pit Barrel, and finished with the Gin Tonic glaze becomes a true statement of creativity and technique. It is a dish that merges worlds that might seem distant at first glance: American barbecue culture and the finesse of cocktail bars, Piedmontese artisanal tradition and contemporary culinary experimentation.

For those who want to take it even further, the ideal pairing is a gin and tonic made with BUGIN, served on the rocks with a lime peel and a sprig of thyme to echo the notes in the marinade. The fresh, aromatic sip accompanies the meat naturally, extending the pleasure in a continuous interplay between dish and glass.

This tenderloin is not merely a main course — it is a journey through aromas, textures, and sensations that tell the unique story of BUGIN. A recipe designed for those who love to push boundaries, who don’t settle for a simple barbecue, and who want to surprise guests while rediscovering the magic of gin as an ingredient.

👨‍🍳 Andrea Critelli PitMassiveBbq

🥩 Tasta Food, butcher's shop at San Mauro Torinese: @tastafood

🎥 BUGIN Turin Food Gin: @ginbugin

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