Bourbon-Brown Sugar Pork Tenderloin

🥘 Ingredients

• bourbon
  1/4 cup, 55 g
• brown sugar (dark, firmly packed)
  1/4 cup
• cornstarch
  1/2 teaspoon
• dark brown sugar (firmly packed)
  50 g
• dijon mustard
  1/4 cup, 60 g
• freshly ground pepper
  1/2 teaspoon
• marinade**
• minced green onions
  1/4 cup, 20 g
• sauce (soy)
  1/4 cup
• soy sauce
  60 g
• tenderloins (pork, 1-lb.)
  2
• weight**

🍳 Cookware

• saucepan

1. 1

   Gather freshly ground pepper , minced green onions , minced green onions , dark brown sugar , dijon mustard , dijon mustard , marinade** , soy sauce , weight** , bourbon , bourbon .

   freshly ground pepper: 1/2 teaspoon, minced green onions: 1/4 cup, minced green onions: 20 g, dark brown sugar: 50 g (firmly packed), dijon mustard: 1/4 cup, dijon mustard: 60 g, marinade**, soy sauce: 60 g, weight**, bourbon: 1/4 cup, bourbon: 55 g
2. 2

   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 ⏱️ 8-18 hours , turning bag occasionally. Remove pork from marinade, reserving marinade.

   tenderloins: 2 (pork, 1-lb.), brown sugar: 1/4 cup (dark, firmly packed)
3. 3

   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 thickest portion registers 155°. Remove from grill, and let stand ⏱️ 10 minutes .
4. 4

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

   cornstarch: 1/2 teaspoon, sauce: 1/4 cup (soy)
5. 📝

   Servings: 6-8

6. 📝

   1 1/2 lb. flank steak may be substituted. Reduce grill time to 6 to 8 minutes on each side or to desired degree of doneness.