Monday, June 21, 2010

Burboun Pork


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


  1. In blender or food processor, combine bourbon, soy sauce, brown sugar, garlic, mustard, ginger, Worcestershire sauce, hot sauce, and oil; pulse until smooth.
  2. Place tenderloin and marinade in a food storage bag; refrigerate for 4 hours or overnight (I always marinate it overnight because otherwise it's not as juicy or tasty).
  3. 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.
  4. Baste occasionally while cooking.
  5. Slice in 1/2-inch thick slices to serve.

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