Spiked Pork Tenderloin With Sunny Pear Chutney

• 1/2 cup tequila
• 1 tablespoon brown sugar
• 2 tablespoons walnut oil
• 1 teaspoon dried rosemary
• 1 teaspoon dried thyme
• 1 teaspoon paprika
• 1/2 teaspoon kosher salt
• 1 (2.8-ounce) package pork tenderloins

1. Combine first 7 ingredients in a large shallow dish; add pork. Cover and chill 30 minutes, turning occasionally.
2. Remove pork from marinade, reserving marinade. Bring marinade to a boil in a saucepan; keep warm.
3. Place pork on a lightly greased rack in a roasting pan.
4. Bake at 375u0b0 for 30 to 35 minutes or until a meat thermometer inserted in thickest portion registers 160u0b0, basting often with reserved marinade. Let stand 10 minutes before slicing. Serve with Sunny Pear Chutney.

tequila, brown sugar, walnut oil, rosemary, thyme, paprika, kosher salt, pork tenderloins

Taken from www.myrecipes.com/recipe/spiked-pork-tenderloin-with-sunny-pear-chutney (may not work)