add to shopping list Ingredients

1/4 cup Kentucky Bourbon
1/4 cup light soy sauce
1/4 cup packed brown sugar
2 large cloves garlic, chopped
1/4 cup Dijon mustard (I do half dijon and half spicy mustard)
1/2 teaspoon ground ginger, or 1 teaspoon finely minced fresh ginger
2 teaspoons Worcestershire sauce
1/4 cup vegetable oil
dash hot sauce
2 pork tenderloins, about 1 1/2 to 2 pounds

Preparation

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; refrigerator for 4 hours or overnight (I always marinate it overnight because otherwise it's not as juicy or tasty). Cook 4 inches from a hot charcoal fire for 15 to 25 minutes or until the pork has reached 165° internally and is no longer pink in the center. Baste occasionally while cooking. Slice in 1/2-inch thick slices to serve.

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Reviews

9/26/08

patrickm says:

These turned out really nice. Thanks for posting.

5/19/11

Jennyborg says:

mmmmmmmmmm sounds delicious but | cant find kentucky bourbon in Malta can I use anything else instead??

6/30/11

Theresa111 says:

This is a wonderful combination of flavors. This would be perfect to grill for this weekend!

Jennyborg, you can use whisky and add in a tiny bit of sugar.

7/08/11

Gretch298 says:

This was so good! I am not much of a fan of pork but this has turned me to a pork lover! We loved it..

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