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
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.