Fantastic. I DID NOT throw away the marinade, but did about a 2/3rd reduction while pork cooked. The reduction was slightly thickened, and served it over the sliced pork. Yummy!
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 parsley sprigs
- 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 Whisky.
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