There’s a reason savory and juicy pork is a dinnertime favorite, but if you’re stuck in a pork rut and searching for a way to jazz up your go-to meal, this maple-bourbon BBQ pork T-bone recipe is exactly what you need to shake things up! Just one bite of pork that’s been marinated in a homemade marinade featuring both maple-honey bourbon and real honey is all you’ll need to rename “dinnertime” to “happy hour.” But don’t worry, you won’t need to card the whole table; this tasty bourbon burns off as it cooks, leaving behind all the flavor and none of the alcohol.
Why We Love This Omaha Steaks Pork T-Bones Recipe
If you’re like most people and automatically think “steak” when you hear “T-bone,” allow us to introduce you to this two-for-one pork masterpiece: Omaha Steaks Pork T-Bones. Featuring half a dense and meaty pork loin and half a tender and flavorful tenderloin, this T-bone is hand-selected by master butchers, trimmed to perfection, and flash-frozen at its peak quality to deliver the most exquisite pork experience you’ve ever had.
Before You Start
Safely thaw your meaty and tender Omaha Steaks Pork T-Bones overnight in the refrigerator or in cold water when using our quick-thaw method.
Tools You will Need Before You Start
- 1 Medium-Sized Bowl
- 1 Resealable Bag
- 1 Pastry Brush
- 1 Meat Thermometer
Omaha Steaks Products Featured in This Recipe
Maple-Bourbon BBQ Pork T-bones
Ingredients
- 4 10 oz. Omaha Steaks Pork T-Bones thawed
- 3/4 cup barbecue sauce
- 1/2 cup maple bourbon
- 1/4 cup Worcestershire sauce
- 1/4 cup real maple syrup
- Sea salt and black pepper to taste
Instructions
- Combine barbecue sauce, maple bourbon, Worcestershire sauce, and maple syrup in a medium bowl and mix well to prepare marinade.
- Put all but a 1/2 cup of marinade in a resealable bag with thawed pork T-bones. Reserve the remaining marinade for serving.
- Marinate at least overnight or up to 2 days in refrigerator.
- Remove pork from bag and discard used marinade.
- Season with salt and pepper, then grill over medium heat for approximately 6-7 minutes per side, or until internal temperature reaches 145 degrees Fahrenheit, as per a meat thermometer.
- Allow to rest for 5 minutes, then brush with reserved marinade just before serving.
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