"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous


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This recipe for PORK ~ GRILLED BOURBON MARINATED PORK TENDERLOIN, by , is from OUR FAVORITE RECIPES, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.


Added: Monday, September 29, 2008


2 1/2 lbs. pork tenderloin (6 pieces)
3/4 c. soy sauce
1/2 c. bourbon
1/4 c. worchestershire sauce
1/4 c. water
1/4 c. canola oil
4 cloves garlic, minced
3 T. brown sugar
2 T. black pepper
1 tsp. white pepper
1/2 tsp. ground ginger
1 tsp. salt

Rinse tenderloins and pat dry. Combine soy sauce with remaining ingredients, except salt. Place tenderloins in a large ziploc bag and add sauce. Chill for at least 12 hours, turning occasionally. Remove pork from ziploc and discard marinade. Sprinkle lightly with salt.

Grill, covered with grill lid, over high heat (400-500) for 30 minutes or until a meat thermometer inserted into the thickest portion registers 155. Turn occasionally. Remove from heat; cover with foil and let stand 10 minutes or until thermometer registers 160.




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