- 1
- 15 mins
Ingredients
- 1/4 cup bourbon
- 1/4 cup soy sauce
- 1/4 cup brown sugar
- 1/4 cup dijon mustard
- 1 tablespoon finely chopped fresh ginger
- 3 garlic cloves, minced
- 2 whole pork tenderloins, approximately 2 pounds total, trimmed
Preparation
Step 1
Place the first six ingredients in a bowl and whisk to combine. Pour this marinade into a zippered bag or glass container large enough to hold the pork tenderloins. Add the pork to the container, and marinate overnight or up to 2 days.
Preheat a grill to high heat, and oil the grates.
Remove tenderloins from the bag, reserving the marinade, and grill for 14 to 15 minutes, turning halfway through or until the internal temperature is 140 degrees F. Remove from heat and set meat aside to rest for 5 to 10 minutes to allow the juices to rest and redistribute.
While the meat is resting, pour the marinade into a small pan. Bring to a boil, reduce to a simmer and cook for 10 minutes.
Slice the tenderloin on a bias and serve with the sauce, if desired.