Submitted by: Peter Wilcox, Dayton, OH.
Ingredients:
1/4 cup Kentucky Bourbon
1/4 cup soy sauce
1/4 cup brown sugar
3 cloves garlic, minced
1/4 cup Dijon mustard
1 teaspoon fresh ginger root, minced or 1/4 teaspoon powdered ginger
1 teaspoon Worcestershire sauce
1/4 cup vegetable oil
2 (1-lb each) pork tenderloins
Directions: Combine all ingredients, except pork with a whisk or in processor. Place tenderloin and marinade in a zip-loc bag in the refrigerator overnight. Cook, 4 inches from a hot charcoal fire for 15 to 25 minutes or until the pork has reached 165 degrees F internally and has just lost its pinkness. Baste while cooking. Do not overcook or it will be dry. (The meat may also be broiled 6 inches from the heat for 16 to 18 minutes.) Baste often. Slice in 1/2-inch thick slices to serve as a main course or slice in 1/4-inch slices to put on top of French bread for a picnic.
