Ingredients

The following ingredients have 4 Servings
  • 1/4 cup Kentucky bourbon
  • 1/4 cup soy sauce
  • 1/4 cup brown sugar
  • 2 very large cloves garlic (chopped)
  • 1/4 scant cup Dijon mustard
  • 2 tsp. fresh ginger (finely minced)
  • 2 tsp. Worcestershire sauce
  • 1/4 cup vegetable oil (I used canola)
  • dash hot sauce
  • 2 lbs pork tenderloins

Instruction

  • Chop garlic and set aside
  • 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; refrigerate 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 degrees internally and is no longer pink in the center - careful! Do not overcook!
  • Baste often while cooking.
  • Let rest a few minutes when done, then slice in 1/2-inch thick slices to serve.