Preparation Time:
over 2,5 h
Difficulty:
normal
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INGREDIENTS
1/4 cup Buffalo Trace bourbon
1/4 cup light soy sauce
1/4 cup packed brown sugar
2 large cloves garlic, chopped
1/4 cup Dijon 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
DIRECTIONS
In blender or food processor, combine Buffalo Trace bourbon, soy sauce, brown sugar, garlic, mustard, ginger, Worcestershire sauce, hot sauce, and oil; pulse until smooth. Place tenderloin and marinade in a food storage bag; refrigerator for 4 hours or overnight. 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. Baste occasionally while cooking. Slice in ½-inch thick slices to serve. Serves 6.
