1/3 cup light soy sauce
1/3 cup packed brown sugar
3 large cloves garlic, minced
1/3 cup Dijon mustard
1/2 teaspoon ground ginger, or 1 teaspoon finely minced fresh ginger
2 teaspoons Worcestershire sauce
1/3 cup vegetable oil
dash hot sauce
2 pork tenderloins, about 1 1/2 to 2 pounds
In blender or food processor, combine bourbon, soy sauce, brown sugar, garlic, mustard, ginger, Worcestershire sauce, hot sauce, and oil; pulse until smooth. Place tenderloin and marinade in a food storage bag; refrigerator for 4 hours or overnight. Cook 4 inches from a hot charcoal fire for 15 to 25 minutes or until the pork has reached 165° internally and is no longer pink in the center. Baste occasionally while cooking. Slice in 1/2-inch thick slices to serve.
If you prefer not to grill, cook terderlion in a low casserole dish on the top rack of the oven for 30 minutes on 400F. Turning once, baste twice.
