Bourbon-Brown Sugar Pork Tenderloin

I really like the pork dishes that we've been making for this blog. If anyone has a good recipe for pork, pass it my way. I worry that a lot of times pork can be dried out by the time you eat it, but this one was great. I'm sure the overnight marinade helps a lot.

• 2 (1 lb) pork tenderloins
• 1/4 cup firmly packed dark brown sugar
• 1/4 cup minced green onions
• 1/4 cup bourbon
• 1/4 cup soy sauce
• 1/4 cup Dijon mustard
• 1/2 tsp pepper
• 1/2 tsp cornstarch

Remove silver skin from tenderloins, leaving a thin layer of fat. Combine brown sugar and next 5 ingredients in a large zip top plastic freezer bag; add pork. Seal bag and chill 8 to 18 hours, turning bag occasionally. Remove pork from marinade, reserving marinade. 

Preheat grill to 350 to 400 (medium-high heat). Grill pork, covered with grill lid, 8 minutes on each side or until a meat thermometer inserted into the thickest portion registers 155 degrees. Remove from grill and let stand 10 minutes. 

Meanwhile, combine reserved marinade and cornstarch in a sauce pan. Bring to a boil over medium heat; cook, stirring constantly for 1 minute. Cut pork diagonally into thin slices and arrange on a serving platter. Drizzle with warm sauce. 

NOTES: 1 1/2 lb flank steak may be substituted. Reduce grill time to 6-8 minutes on each side. Also, I have no idea what "silver skin" is on a pork tenderloin. I looked at mine and it kind of seemed to be encased in a tube of fat, but I didn't think that was a bad thing. Figured it would keep it moist so I left it alone. 

Serves 6-8

Prep Time: 15 minutes

Total Time: 8 hours, 30 minutes

Recipe from America's Best Recipes: Comfort Food