1/3 cup bourbon
1/3 cup soy sauce
1/3 cup packed dark brown sugar
1/3 cup Dijon mustard
1 tablespoon vegetable oil
2 teaspoons fresh chopped garlic (two cloves)
1 ½ teaspoons fresh ginger or ½ teaspoon dried
1 ½ tablespoons worcestershire sauce
3 whole pork tenderloins (1lb each) or a 3lb pork loin roast
Combine all ingredients in a Ziploc bag and refrigerate for 4-6 hours.
Remove meat and reserve marinade. Roast
in a 350 degree oven for 20 minutes per pound, until the internal temperature is
155 degrees. (25 minutes for three
1lb tenderloins, 60 minutes for a 3lb loin roast)
Remove pork from oven and allow to rest for 10 minutes before slicing.
The internal temperature will rise approximately 10 degrees, cooking the
meat to medium.
Heat marinade in a sauce pan, brining it to a rolling boil.
Boil for five minutes, thickening with a tablespoon of cornstarch mixed
with a tablespoon of water if desired. Boil
an extra three minutes after adding mixture if using cornstarch to thicken.
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