Bourbon Soaked Pork Tenderloin
|Soy sauce||1⁄2 Cup (8 tbs)|
|Bourbon whiskey||1⁄2 Cup (8 tbs)|
|Brown sugar||1⁄4 Cup (4 tbs)|
|Pork tenderloins||2 Pound (2 In Number)|
Combine soy sauce, Bourbon and brown sugar in a shallow dish.
Trim the pork of all fat and silverskin.
Add the meat to the marinade, turning to coat.
Cover and refrigerate for 3 to 4 hours, turning occasionally.
Rotate the pork, one on each spit rod, 30 to 35 minutes or until the internal temperature reaches 150 to 155 degrees on the instant thermometer.
Slice on a diagonal to serve.