Bourbon Pork

• 1/4 cup Kentucky Bourbon
• 1/4 cup light soy sauce
• 1/4 cup packed brown sugar
• 2 large cloves garlic, chopped
• 1/4 cup Dijon mustard (I do half dijon and half spicy 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

1. In blender or food processor, combine bourbon, soy sauce, brown sugar, garlic, mustard, ginger, Worcestershire sauce, hot sauce, and oil; pulse until smooth.
2. Place tenderloin and marinade in a food storage bag; refrigerate for 4 hours or overnight (I always marinate it overnight because otherwise it's not as juicy or tasty).
3. Cook 4 inches from a hot charcoal fire for 15 to 25 minutes or until the pork has reached 165u0b0 internally and is no longer pink in the center.
4. Baste occasionally while cooking.
5. Slice in 1/2-inch thick slices to serve.

kentucky bourbon, light soy sauce, brown sugar, garlic, ground ginger, worcestershire sauce, vegetable oil, hot sauce, pork tenderloins

Taken from www.epicurious.com/recipes/member/views/bourbon-pork-50074876 (may not work)