Pork Tenderloin, Glazed Carrots and Green Salad

[aggiejac]

Bourbon Marinated Pork Tenderloin

2 1/2 lbs pork tenderloin trimmed
3/4 c soy sauce
1/2 cup bourbon
1/4 c Worcestershire
1/4 c water
1/4 c canola oil
4 garlic cloves minced
3 Tbsp brown sugar
1 Tbsp ground black pepper (I use less)
1 tsp white pepper
1/2 tsp ground ginger

Combine ingredients and marinade pork at least 12 hours (better if overnight).
Grill to desired doneness.


Pepper Jelly Glazed Carrots

1 (2 lb) bag baby carrots
1 (10 1/2 oz) can condensed chicken broth
2 Tbsp margarine
1 (10 1/2 oz) jar red pepper jelly

Combine carrots and chicken broth in skillet over med high heat. Bring to boil and cook 6-8 min or until carrots are crisp tender and broth is reduced to 1/4 cup.

Stir in margarine and jelly and cook, stirring constantly, 5 min or until mixture is thick and glazes carrots.