Pork Tenderloin in Bourbon
1/4 cup soy sauce
1/4 cup bourbon
2 tablespoons brown sugar
2 cloves garlic, minced
3 pounds pork tenderloin
Mix together soy sauce, bourbon, brown sugar and garlic in a small sauce pan. Whisk to blend and dissolve the brown sugar. Tie the pork tenderloin in 3 or 4 places with butcher’s twine to keep it together. Place the tenderloin in a large zip-lock bag, pour the marinade over pork, cover and refrigerate at least 2 hours, turning occasionally. Remove from marinade and place on rack of shallow roasting pan. Bake for 45 minutes or until meat thermometer registers 160 degrees F. Let meat set about 10 minutes, then slice in about 1/4 inch slices.
Note: Cranberry-apple chutney is a delicious condiment with this tenderloin
