Pork Tenderloin in Bourbon

 

Marinade:

 

cup Soy Sauce

cup Bourbon

2 Tablespoons Brown Sugar

2 Cloves Garlic, halved

3 pounds Pork Tenderloin (trimmed of fat and silver)

 

Bourbon with Molasses Sauce:

 

1/3 cup Bourbon

4 cups Beef Broth

1 tablespoon Molasses

2 tablespoons Butter

 

 

         Mix together soy sauce, bourbon, brown sugar and garlic. Pour over pork, cover and refrigerate at least 2 hours, turning occasionally.

 

         Remove from marinade and place on rack of shallow roasting pan. Bake for 45 minutes or until meat thermometer registers 160

 

Sauce:

 

         Bring Bourbon to a boil in saucepan. Remove from heat and ignite. Let it burn until it stops, then add everything but the butter.

 

         Bring to boil, then simmer until it is reduced to about cup. Remove from hat and gradually stir in the butter.

 

         Sauce can either be poured over the pork or used for dipping.

 

 

Yield: 6-8 servings