Pork Tenderloin w/Bourbon Sauce

By C Moose

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

Step 1

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; refrigerate for 4 hours or overnight.

Cook 4 inches from a hot charcoal fire for 15 to 25 minutes or until pork has reached 165ºF internally and is no longer pink in the canter. Baste occasionally while cooking. Slice in 1/2 inch slices to serve.