Ingredients
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2 1/2 lbs pork tenderloin
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3/4 cup soy sauce
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1/2 cup Bourbon (Maker's Mark, preferably)
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1/4 cup Worcestershire sauce
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1/4 cup water
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1/4 cup canola oil
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4 garlic cloves, minced
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3 tablespoons brown sugar
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1 teaspoon white pepper
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1/2 teaspoon ground ginger
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1 teaspoon salt
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fresh parsley sprig
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2 tablespoons ground black pepper
Instructions
- 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.
- Grill, covered with grill lid, over high heat (400° to 500°) 30 minutes or until a meat thermometer inserted into thickest portion registers 155°, turning occasionally. Remove from heat; cover with aluminum foil, and let stand 10 minutes or until thermometer registers 160°. Garnish with fresh parsley sprigs, if desired.