Submitted by Waltina Hanna, Bentonville, Ark.
INGREDIENTS:
2 1/2 pounds pork tenderloin
3/4 C soy sauce
1/2 C bourbon
1/4 C Worcestershire sauce
1/4 C water
1/4 canola oil
4 garlic cloves, minced
3 Tbsp brown sugar
2 Tbsp ground black pepper
1/2 tsp ground ginger
1 tsp salt
DIRECTIONS:
Rinse tenderloins and pat dry. Combine ingredients in a large zip top plastic freezer bag. Seal and chill for at least 12 hours. Remove pork from marinade, discarding marinade. Sprinkle evenly with salt. Grill, covered with grill lid over high heat (400 to 500 degrees) 30 minutes or until a meat thermometer inserted into the thickest portion registers 150 degrees, turning occasionally. Remove from heat; cover with aluminum foil and let stand 10 minutes or until thermometer registers 160 degrees.
