Ingredients

• 1 cup Kelchner’s Brown Sugar Bourbon
• 2 large cloves garlic (chopped)
• 1/4 cup Dijon mustard
• 1/2 teaspoon ginger powder (or 1 teaspoon finely minced fresh ginger)
• 1/4 cup vegetable oil
• 1 dash hot sauce
• 2 pork tenderloins (about 1 1/2 to 2 pounds)

Directions

In blender or food processor, combine Kelchner’s Brown Sugar Bourbon, garlic, mustard, ginger, 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.