TROY BLACK / COOKBOOK AUTHOR
1 (1-lb.) Pork Tenderloin
6 Tablespoons Worcestershire sauce
3 Tablespoons bourbon or whiskey
3 Tablespoons maple syrup
2 Tablespoons honey-Dijon mustard
2 Tablespoons olive oil
¼ Teaspoon freshly ground black pepper
½ Teaspoon salt
1. Remove silver skin from tenderloin, leaving a thin layer of fat.
2. Whisk together Worcestershire sauce and next five ingredients in a small bowl until blended. Pour marinade into a large shallow dish or zip-top freezer bag; add pork, cover or seal, and chill 2 hours, turning occasionally. Remove pork, reserve marinade. Sprinkle pork with salt.
3. Preheat grill to 350⁰ to 400⁰ (medium-high) heat. Grill tenderloin, covered with grill lid, 8 to 9 minutes on each side or until a meat thermometer inserted into thickest portion registers 145⁰. Remove from grill, and let stand 10 minutes before slicing.
4. Meanwhile, bring reserved marinade to a boil in a small saucepan over medium-high heat. Boil, stirring occasionally, 2 minutes. Serve with the sliced pork.
Makes: 4 Servings / Hands-On Time: 25 minutes / Total Time: 2 hours, 35 minutes
*Pork tenderloin should be served slightly pink in the center so check the time closely. It shouldn't take more than 16 to 18 minutes to reach 145 degrees; then cover the pork, and let it stand while you boil the marinade to serve as a sauce.