Monday, January 21, 2008

Bourbon Pork Tenderloin

A fair recipe. Nothing special in the flavor, but easy enough to prepare. It's a change from my traditional grilled pork tenderloin.

2 1/2 pounds pork tenderloins
3/4 cup soy sauce
1/2 cup bourbon
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
1/2 teaspoon ground ginger
1 teaspoon salt

Rinse tenderloins, and pat dry. 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.

Preheat oven to 350. Bake tenderloins in ovenproof dish (lined with foil for easy clean-up) for 45 to 55 minutes, or until internal temp is 155. Remove from oven; rest for 10-15 minutes.

--Adapted from Cooking Light magazine

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