Directions:
- In blender or food processor, combine bourbon, soy sauce, brown sugar, garlic, mustard, ginger, Worcestershire sauce, 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 311.29 Kcal (1303 kJ) | ||
| Calories from fat | 124.58 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.84g | 21% | |
|---|---|---|---|
| Cholesterol | 102.1mg | 34% | |
| Sodium | 903.51mg | 38% | |
| Potassium | 674.95mg | 14% | |
| Total Carbs | 11.03g | 4% | |
| Sugars | 9.44g | 38% | |
| Dietary Fiber | 0.45g | 2% | |
| Protein | 34.42g | 69% | |
| Vitamin C | 0.8mg | 1% | |
| Iron | 2.3mg | 13% | |
| Calcium | 27.4mg | 3% | |
| Amount Per 100 g | |||
| Calories | 152.04 Kcal (637 kJ) | ||
| Calories from fat | 60.85 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.76g | 21% | |
|---|---|---|---|
| Cholesterol | 49.87mg | 34% | |
| Sodium | 441.3mg | 38% | |
| Potassium | 329.67mg | 14% | |
| Total Carbs | 5.39g | 4% | |
| Sugars | 4.61g | 38% | |
| Dietary Fiber | 0.22g | 2% | |
| Protein | 16.81g | 69% | |
| Vitamin C | 0.4mg | 1% | |
| Iron | 1.1mg | 13% | |
| Calcium | 13.4mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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