Marinated Pork Tenderloin

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.

Yield Makes 6 servings

Southern Living, JULY 2004