Pork Tenderloin In Bourbon-Dijon Glaze

• 3 lbs pork loin roast (whatever size you have, really)
• 1/4 cup splenda brown sugar substitute or 1/2 cup brown sugar
• 1/2 cup Dijon mustard
• 1/4 cup Bourbon
• 1/4 cup light soy sauce
• 1 tablespoon Worcestershire sauce
• 2 tablespoons Splenda sugar substitute
• 2 garlic cloves, sliced
• 1 -2 green onion, chopped
• 1 tablespoon dried rosemary
• 2 tablespoons olive oil

1. Mix all marinade ingredients in gallon size Ziploc bag.
2. Reserve small amount (in the refrigerator)for basting.
3. Add pork to bag and refrigerate overnight.
4. Preheat oven to 325.
5. Heat oil in large nonstick skillet over high heat until hot.
6. Add meat and sear on all sides.
7. Discard used marinade.
8. Transfer meat to foil-lined, oven-safe dish that has been sprayed with cooking spray.
9. Add enough water to cover bottom of dish with about 1/4 inch of water.
10. Cover with foil and bake until internal temperature reaches 150 degrees(50 min or so depending on size of roast), basting frequently with reserved marinade.
11. Finish cooking uncovered until temperature reaches 160 degrees.
12. Pour any remaining marinade over pork and let rest 10-15 minutes before slicing.

pork loin roast, splenda brown sugar substitute, dijon mustard, bourbon, soy sauce, worcestershire sauce, splenda sugar substitute, garlic, green onion, rosemary, olive oil

Taken from www.food.com/recipe/pork-tenderloin-in-bourbon-dijon-glaze-217071 (may not work)