Pork Tenderloin in Bourbon

Marinade:

¼ cup Soy Sauce

¼ 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 160º

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 ¾ 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