I really can't add any more to what's already been said, except to say that I made this exactly as posted (using Knob Creek bourbon) and it was delicious! It really gives a lot of flavor and juiciness to the pork, and I will be making this again! Made for Spring PAC 2014.
I've been making this tenderloin for years -- I was getting ready to post the recipe and found that gpotts had aleady done the work for me!!! This is a recipe that I always know will be delicious and people will love. There is seldom any leftovers!!! It's just too easy to eat -- because of that I always plan ahead and make extra. I hope more people will give this a try.
I made this a few weeks ago and forgot to rate it. My family loved this, and that's the important thing. It probably would've been better grilled, but did in the oven and it was great! Very tender and juicy. Thanks for the great recipe.
Very nice. We didn't marinate this for much longer than about 4 or 5 hours because I don't like the texture of over-marinated meat. We did not sprinkle with salt and didn't miss it at all. The cooking instructions were very good, although we took the meat off a bit earlier than noted and it was still a tiny bit dry. We'll make this often! Thank you gpotts!
This did what I did not think could be done, it has replaced my "perfect" bourbon marinated pork tenderloin recipe. I think the worchestershire sauce and ginger were the differences that made the subtle diffeence. I did cut back on the bourbon a bit. I cook my tenderloin to an internal temp of 155 and let it rest. This is simple elegance.