Pork Tenderloin With Bourbon Sauce

By dizzybetts

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

Details

Servings 6
Adapted from southernfood.about.com

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; 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 165° internally and is no longer pink in the center.
Baste occasionally while cooking. Slice in 1/2-inch thick slices to serve.
Serves 6.

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