Bourbon-Marinated Pork Tenderloin

• 2 1/2 lbs pork tenderloin
• 3/4 cup soy sauce
• 1/2 cup Bourbon (Maker's Mark, preferably)
• 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
• fresh parsley sprig

1. Rinse tenderloins, and pat dry.
2. 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.
3. Grill, covered with grill lid, over high heat (400u0b0 to 500u0b0) 30 minutes or until a meat thermometer inserted into thickest portion registers 155u0b0, turning occasionally. Remove from heat; cover with aluminum foil, and let stand 10 minutes or until thermometer registers 160u0b0. Garnish with fresh parsley sprigs, if desired.

pork tenderloin, soy sauce, bourbon, worcestershire sauce, water, canola oil, garlic, brown sugar, ground black pepper, white pepper, ground ginger, salt, parsley sprig

Taken from www.food.com/recipe/bourbon-marinated-pork-tenderloin-130475 (may not work)