"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Bourbon-Marinated Pork Tenderloin Recipe

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This recipe for Bourbon-Marinated Pork Tenderloin, by , is from Perrysburg Moms Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Nancy Hart
Added: Wednesday, September 3, 2008



2-1/2 pounds pork tenderloin
C. soy sauce
1/2 C. bourbon
C. Worcestershire sauce
C. water
C. canola oil
4 garlic cloves, minced
3 tablespoons brown sugar
2 tablespoons ground black pepper
1 teaspoon white pepper
teaspoon ground ginger
1 teaspoon salt


Rinse tenderloins and pat dry.

Combine soy sauce and next nine ingredients in a large zip-
top plastic bag and chill for at least 12 hours. Remove pork
from marinade and discard marinade. Sprinkle evenly with

Grill, covered with grill lid, over high heat (400-500 degrees)
30 minutes or until a meat thermometer inserted into the
thickest portion registers 155 degrees, turning occasionally.
Remove from heat; cover with foil and let stand 10 minutes or
until thermometer registers 160 degrees. Makes 6 servings.




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