In blender or food processor, combine bourbon, soy sauce,
brown sugar, garlic, mustard, ginger, Worcestershire sauce, hot
sauce, and oil; pulse until smooth. Place tenderloin and marinade
in a food storage bag; refrigerator for 4 hours or overnight.
Cook 4 inches from a hot charcoal fire for 15 to 25 minutes or
until the pork has reached 165° internally and is no longer pink
in the center. Baste occasionally while cooking. Slice in 1/2-inch
thick slices to serve.
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