Ingredients
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1/2 cup jack daniels sour mash (any will work) or 1/2 cup a Bourbon (any will work)
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1/2 cup dark brown sugar
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1/3 cup soy sauce
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1/2 bunch fresh cilantro, coarsely chopped
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1/4 cup lemon juice
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1 1/2 teaspoons Worcestershire sauce
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1 cup water
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1/2 teaspoon dried thyme
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2 lbs pork tenderloin or 4 -6 pork chops
Instructions
- In a shallow glass casserole dish, combine bourbon, brown sugar, soy sauce, cilantro, lemon juice, Worcestershire sauce, water, and thyme, stirring until the sugar is dissolved.
- Add the pork, cover, and marinate in the refrigerator, turning occasionally, for 8 to 12 hours.
- Preheat the oven to 450ºF.
- Coat a baking sheet or the bottom of your roasting pan with tin foil, making sure the entire sheet is covered. The marinade tends to burn on and it’s a pain to wash.
- For tenderloin: Place the tenderloins, side by side without touching, on a wire rack in a shallow roasting pan.
- For chops: Place pork chops on a baking sheet.
- Roast for 30 minutes, or until a meat thermometer registers 160ºF, basting occasionally with the marinade. Discard any unused marinade.