Shelly's Recipe

BOURBON-MARINATED PORK TENDERLOIN

Category: Pork I - Tenderloins and Roasts

2 1/2 lb pork tenderloins
3/4 cup soy sauce
1/2 cup bourbon
1/4 cup Worcestershire sauce, water
1/4 cup canola oil
4 garlic cloves, minced
3 tbsp brown sugar
2 tbsp ground black pepper
1 tsp white pepper
1/2 tsp ground ginger
1 tsp 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 degrees to 500 degrees) 30 minutes or until a meat thermometer inserted into thickest portion registers 155 degrees, turning occasionally.

Remove from heat; cover with aluminum foil, and let stand 10 minutes or until thermometer registers 160 degrees. Garnish, if desired.