This recipe comes to us from Louisiana Cookin’ Magazine.
Image by Huixionglee, via Wikimedia Commons
MAKES 6 SERVINGS
- 2 1/2 pounds pork tenderloin
- 3/4 cup soy sauce
- 1/2 cup Early Times 354 Bourbon
- 1/4 cup Worcestershire sauce
- 1/4 cup water
- 1/4 cup canola oil
- 4 garlic cloves, minced
- 3 tablespoons brown sugar
- 2 tablespoons ground black pepper
- 1 teaspoon white pepper
- 1/2 teaspoon ground ginger
- 1 teaspoon salt
Rinse tenderloin and pat dry.
Combine soy sauce and next nine ingredients in a large zip-top plastic freezer bag or shallow dish; seal or cover, and chill overnight.
Preheat oven to 400°F.
Remove pork from marinade, discarding marinade, and place in a shallow roasting
pan.
Sprinkle evenly with salt.
Roast 30 minutes or until a meat thermometer inserted into thickest portion registers 155°F.
Remove from heat; cover with aluminum foil and let stand 10 minutes or until thermometer registers 160°F.
Slice and serve.
