Bourbon Tenderloin

 

1 cup olive oil
1/2 cup bourbon
1/2 cup red wine vinegar
1/4 cup soy sauce
1/2 small onion, peeled and chopped
2 tablespoons honey
2 tablespoons chopped garlic
2 tablespoons chopped peeled ginger root
2 tablespoons chopped fresh sage
3 3/4-lb per pork tenderloins
1/2 teaspoon salt
1/4 teaspoon ground black pepper

1/4 teaspoon paprika

  1. In a bowl combine oil, bourbon, vinegar, soy sauce, onion, honey, garlic, ginger and sage; mix well. Put the tenderloins in a dish and pour the marinade over. Cover and marinate in the refrigerator overnight, turning the meat several times.
  2. Preheat oven to 450°F.
  3. Remove meat from the refrigerator and let stand at room temperature for 1 hour. Remove from marinade, pat dry; season with salt, pepper and paprika. Reserve the marinade.
  4. Roast in the oven about 15 minutes per pound, basting 2 or 3 times during roasting with the reserved marinade. Let the roast stand on a carving board lightly covered with foil for 20 minutes before slicing. Serve warm or cold.

 Serve with ;Lynn's Spanish RiceM16 and Kat's Guacamole SaladM21 and Kat's Pinto Beans & FrijolesM24 and Kat's Flour Tortilla  BR26 or   Potatoes or Shanna's Fried OkraV10