2 ½ pounds pork tenderloin ½ cup Bluegrass Soy Sauce ½ cup Kentucky Bourbon ¼ cup Bourbon Barrel Aged Worcestershire Sauce ¼ cup Bourbon Smoked Sugar ¼ cup water ¼ cup canola or vegetable oil 4 garlic cloves, roughly chopped 1 Tbsp Bourbon Smoked Pepper 1 tsp ground ginger   Method Rinse tenderloins and pat dry with paper towels. Place into a shallow dish or large re-sealable bag. In a large bowl, combine the remaining ingredients and whisk until sugar is dissolved. Pour over tenderloins. Marinade pork in the refrigerator overnight or up to 2 days.   Preheat the oven to 375 degrees. Remove pork from marinade and shake off excess marinade. Place tenderloins into a roasting pan or rimmed baking sheet. Roast for 25-30 minutes or until pork registers 155 degrees with a meat thermometer. Remove form oven and tent with foil. Allow meat to rest for 10 minutes. Slice 2” thick slices and arrange on a serving platter.   ** Leftover pork is great the next day on our chive and smoked pepper biscuits with sweet chutney, blackberry jam, BBQ sauce or a drizzle of sorghum.