Bourbon-Brown Sugar Pork Tenderloin

By june

Ingredients

• 2 (1-lb) pork tenderloins
• 1/4 cup firmly packed dark brown sugar
• 1/4 cup minced green onions
• 1/4 cup bourbon
• 1/4 cup soy sauce
• 1/4 cup Dijon mustard
• 1/2 tsp freshly ground pepper
• 1/2 tsp cornstarch

Details

Servings 6

Preparation

Step 1

Remove silver skin from tenderloins, leaving a thin layer of fat. Combine brown sugar and next 5 ingredients in a large zip-top plastic freezer bag; add pork. Seal bag, and chill 8 to 18 hours, turning bag occasionally. Remove pork from marinade, reserving marinade.
Preheat grill to 350 to 400 degrees (medium-high) heat. Grill pork, covered with grill lid, 8 minutes on each side or until a meat thermometer inserted into thickest portion registers 155 degrees. Remove from grill, and let stand 10 minutes.
Meanwhile combine reserved marinade and cornstarch in a sauce pan. Bring to a boil over medium heat; cook, stirring constantly, 1 minute. Cut pork diagonally into thin slices, and arrange on a serving platter; drizzle with warm sauce.

1 1/2 lbs flank steak may be substituted. Reduce grill time to 6 to 8 minutes on each side or to desired degree of doneness.