Bourbon Marinated Pork Tenderloin

Bourbon Marinated Pork Tenderloin

2 1/2 pounds pork tenderloins

3/4 cup soy sauce

1/2 cup bourbon

1/4 cup Worcestershire sauce

1/4 cup water

1/4 cup canola oil

4 garlic cloves, minced

3 tablespoons brown sugar

2 tablespoons ground black pepper

1 teaspoon white pepper

1/2 teaspoon ground ginger

1 teaspoon salt

Garnish: fresh rosemary

Rinse tenderloins, and pat dry.

Combine soy sauce and next 9 ingredients in a large zip-top plastic freezer bag or shallow dish; seal or cover, and chill at least 12 hours. Remove pork from marinade, discarding marinade. Sprinkle evenly with salt.

Grill, covered with grill lid, over high heat (400° to 500°) 30 minutes or until a meat thermometer inserted into thickest portion registers 155°, turning occasionally. Remove from heat; cover with aluminum foil, and let stand 10 minutes or until thermometer registers 160°. Garnish, if desired.

Note: For testing purposes only, we used Maker’s Mark Kentucky Straight Bourbon Whiskey or Knob Creek.

Tonight, I’m serving with buttered noodles, garden salad and fresh fruit compote.

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