Pork Tenderloin and Bourbon Sauce

1/4 cup Jack Daniel’s or other bourbon
1/4 cup soy sauce
1/4 cup packed brown sugar
3 garlic cloves, minced
1/4 cup Dijon mustard
1 teaspoon minced fresh ginger, or 1/4 teaspoon ground ginger
1 teaspoon Worcestershire sauce
1/4 cup peanut oil
2 pork tenderloins about one pound each

In a glass baking dish, whisk together all the ingredients except the pork.  Remove and reserve 1/4 cup of the marinade.  Add the tenderloins to the remaining marinade, cover with plastic wrap, and refrigerate overnight, turning once or twice.

Remove the pork from the refrigerator 30 minutes before cooking.  Light a fire in a charcoal grill or preheat a gas grill or a broiler.  Drain the tenderloins.   Grill or broil the pork six inches from the heat source, basting often with the reserved marinade and turning occassionaly with tongs for 15-25 minutes, or until the pork has reached an internal temperature of 140 degrees.  Cut into 1/2 inch slices and serve.

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