Janine's Bourbon Currant Marinated Pork Loin

Our friends made this for Christmas dinner. It was sensational. The pork loin was put on the BBQ Served atop mashed potatoes. I guessed the time it takes to make this recipe, including 12 hours marinating time.

• Ready In: 12 hrs 45 mins
• Serves: 4-6

Ingredients

• 1⁄3 cup walnuts, chopped
• 1  cup Bourbon
• 1  large onion, cut into wedges
• 1  tart apple, cored, peeled
• 6  ounces red currant jelly
• 2  large carrots
• 2  celery ribs
• 2  tablespoons orange marmalade
• 1⁄2 cup  wild mushroom
• 1⁄4 cup prune juice
• 1⁄2 lemon, zest of, only
• 5  garlic cloves, peeled
• 4  lbs  pork tenderloin

Directions

1. In a large pot place all ingredients, except pork.
2. Boil and simmer. If marinade thickens during boiling, add water as needed.
3. Let marinade cool and place pork in the cool marinade.
4. Marinate in refrgerator overnight, up to 2 days.
5. When ready to cook, remove pork and salt and pepper the meat to taste.
6. Set the meat aside.
7. Pour the remaining marinade into a blender to puree. If too thick, add red wine.
8. Put marinade back in pot and heat to a boil since it has the raw pork juices in it.
9. Once it has reached boiling, simmer until ready to use as a sauce over the pork.
10. Meanwhile, Grill the pork until done on the BBQ.
11. Slice the meat, spoon the sauce on top and serve.