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Pork Tenderloin in Bourbon-Brown Sugar Marinade

12 cup jack daniels Bourbon (any will work)
12 cup dark brown sugar
13 cup soy sauce
12 bunch fresh cilantro, coarsely chopped
14 cup lemon juice
1 12 teaspoons Worcestershire sauce
1 cup water
12 teaspoon dried thyme
2 lbs pork tenderloin or 4 -6 pork chops


In a shallow glass casserole dish, combine bourbon, brown sugar, soy sauce, cilantro, lemon juice, Worcestershire sauce, water, and thyme, stirring until the sugar is dissolved. Add the pork, cover, and marinate in the refrigerator, turning occasionally, for 8 to 12 hours. Preheat the oven to 450 degrees F. Coat a baking sheet or the bottom of your roasting pan with tin foil, making sure the entire sheet is covered. The marinade tends to burn on and its a pain to wash. For tenderloin: Place the tenderloins, side by side without touching, on a wire rack in a shallow roasting pan. For chops: Place pork chops on a baking sheet. Roast for 30 minutes, or until a meat thermometer registers 160 degrees F, basting occasionally with the marinade. Discard any unused marinade.

Source: www.food.com