Pork Tenderloin with Bourbon Sauce

I love grilling pork tenderloins, and I make a delicious sauce with the marinade. I serve this with mashed or roasted potatoes and grilled asparagus.

Serves 6-8

Marinade:

¼ cup Jack Daniel’s or red wine

¼ cup soy sauce

¼ cup brown sugar

3 garlic cloves, minced

¼ cup Dijon mustard

1 teaspoon fresh grated ginger, or ¼ teaspoon dried

1 teaspoon Worcestershire sauce

¼ cup olive oil

pepper to taste

2 pork tenderloins, about 1 pound each

2 teaspoons cornstarch

4 teaspoons water

In a zip lock bag or baking pan, add all marinade ingredients and mix well. Add pork tenderloins and allow to marinate in refrigerator for 2 hours or overnight.

Preheat grill, or preheat oven to 425 degrees.

30 minutes before you begin to grill, remove pork from the refrigerator and allow to come to room temperature.

Place pork on grill and allow to cook for 4-5 minutes on all sides for a total cooking time of 20-25 minutes or until cooked. You can also roast the pork on a lightly oiled cookie sheet for 20-25 minutes or until done. Remove to a carving platter, and tent loosely with foil and allow to rest for 5-10 minutes.

Meanwhile, put marinade, any accumulated juices from pork and ½ cup water in a small saucepan and bring to a boil. Lower heat to medium. In a small bowl, add cornstarch and water and mix well. Add to marinade and whisk well. Add more cornstarch slurry if you want it thicker, or thin it out with water. Cook for 3-5 minutes and transfer to gravy boat.

Slice pork and serve with sauce.