Grilled Pork Tenderloin

• 4 pork tenderloin
• 1 (8 ounce) bottle soy sauce
• 12 cup Bourbon
• 12 cup light brown sugar
• 14 cup water
• 2 tablespoons lemon juice
• 1 tablespoon Worcestershire sauce
• 1 cup marinade (boiled)
• 12 cup apricot preserves
• 14 cup orange marmalade
• 14 cup brown sugar

1. Marinate meat in refrigerator overnight and during the day.
2. Turn over in the morning.
3. OR, marinate at room temperature 4 hours.
4. Turn meat after 2 hours.
5. After done marinating, reserve 1 C of marinade.
6. Baste meat with remaining marinade while cooking.
7. Grill pork at 400 or on medium heat for 45 minutes.
8. Turn and baste every 10 minutes.
9. Check with meat thermometer for 170-180 degree final temperature at the center.
10. Serve sliced (1/4 to 1/2 inch slices).
11. While meat is cooking, BOIL reserved marinade.
12. Add apricot preserves, orange marmelade and brown sugar.
13. Stir until sugar is dissolved.
14. Serve with meat.

pork tenderloin, soy sauce, bourbon, light brown sugar, water, lemon juice, worcestershire sauce, marinade, apricot preserves, orange marmalade, brown sugar

Taken from www.food.com/recipe/grilled-pork-tenderloin-171716 (may not work)