Saturday, July 2, 2011

Kentucky Pork Tenderloin

Looking for something to change up your Sunday dinner menu? Try this marinated Pork'll need to plan ahead as this needs to sleep with the marinade in the fridge on Saturday night, but it is OH SO worth it!

Kentucky Pork Tenderloin

1/4 c Kentucky Bourbon, 1/4 c soy sauce, 1/4 c brown sugar, 1/4 c Dijon mustard, 1/4 c canola oil, 3 cloves minced garlic (or 1 1/2 tsp if using garlic flakes), 1/4 tsp powdered ginger, 1 tsp worchestershire sauce - whisk all together and pour into a very large zip lock bag, add your pork loin and let everyone get a good nights sleep - you go to bed and the pork goes in the fridge.

Remove from the fridge an hour before cooking, discard the marinade let the pork come up in temperature before grilling. Cook over hot coals for 20-25 minutes, until the center is 165 degrees (no pink pork ... that's my rule).

I recommend making double the marinade and reserve 1/2 to baste with while cooking.

If you're in a hurry, you can slice you pork tenderloin before you marinate and you can cut the fridge time to about 8 hours. You can start this before you leave for church and still grill it for dinner.

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