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	* Exported from MasterCook * Pork Tenderloin With Bourbon Sauce Recipe By : Diana Rattray, Your Guide to Southern U.S. Cuisine Serving Size : 6 Preparation Time :0:00 Categories : Volume 8-07 Jul 2005 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup Kentucky Bourbon 1/4 cup light soy sauce 1/4 cup packed brown sugar 2 large garlic cloves -- chopped 1/4 cup Dijon mustard 1 teaspoon finely minced fresh ginger 2 teaspoons Worcestershire sauce 1/4 cup vegetable oil 1 ` dash hot sauce 2 pork tenderloins [about 1 1/2 to 2 pounds] In blender or food processor, combine bourbon, soy sauce, brown sugar, garlic, mustard, ginger, Worcestershire sauce, hot sauce and oil; pulse until smooth. Place tenderloin and marinade in a food storage bag; refrigerator for 4 hours or overnight. Cook 4 inches from a hot charcoal fire for 15 to 25 minutes or until the pork has reached 165F internally and is no longer pink in the center. Baste occasionally while cooking. Slice in 1/2-inch thick slices to serve. Art's Notes: Formatted in MasterCook by Art Contributed to the FareShare Gazette by Art; 23 July 2005. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 132 Calories; 10g Fat (63.9% calories from fat); 1g Protein; 11g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 549mg Sodium. Exchanges: 0 Lean Meat; 0 Vegetable; 2 Fat; 1/2 Other Carbohydrates.

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