- 1/4 c bourbon
- 1/4 c soy sauce
- 1/3 c brown sugar
- 2 garlic cloves, chopped
- 1/4 c dijon mustard
- 1/2 tsp ground ginger
- 2 tsp Worcestershire
- 1/4 c oil
- 1 1/2 lb pork tenderloin, with no added hormones or anti-biotics
- Put all marinade ingredients in a gallon zip bag. Add pork tenderloin and allow to marinade in refrigerator over night (6-8 hours).
- Preheat oven to 400 degrees. Drain pork and place on a baking sheet. Roast for about 20 minutes until internal temperature has reached 160 degrees F.
- Allow meat to rest for 10 minutes before slicing.