10/18/2008

Bourbon-Marinated Pork Tenderloin

Ingredients:
  • 2 1/2 pounds pork tenderloins (Makes 6 servings)
  • 3/4 cup soy sauce
  • 1/2 cup bourbon
  • 1/4 cup Worcestershire sauce
  • 1/4 cup canola oil
  • 1/4 cup water
  • 2 tbsp. ground black pepper
  • 3 tablespoons brown sugar
  • 4 garlic cloves, minced
  • 1 tsp. white pepper
  • 1/2 tsp. ground ginger
  • 1 tsp. salt
Preparation:
  • 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: fresh parsley sprigs (if desired)

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