Mighty Meat: Southern Pork Tenderloin

This juicy, revamped classic is great for the grill—or for the oven for urban indoor cookouts.

INGREDIENTS (serves 6)

¼ cup bourbon
¼ cup soy sauce
¼ cup brown sugar
¼ cup Dijon mustard
1 tbsp finely chopped fresh ginger
3 cloves garlic, minced
Oil for the grill
2 whole pork tenderloins, approximately 2 pounds total, trimmed

1. Place the first six ingredients in a bowl and whisk to combine. Pour into a large zipper bag or glass container large enough to hold the pork tenderloins and marinate overnight or up to 2 days.

1. Preheat a grill to high heat, and oil the grates.
2. Remove tenderloin from the bag, reserving the marinade, and grill for 14-15 minutes, turning halfway through or until the internal temperature is 140 degrees F. Set aside to allow the meat to rest 5-10 minutes.
3. While the meat is resting, place the marinade in a small pan. Bring to a boil, reduce to a simmer and cook for 10 minutes.
4. Slice the tenderloin and serve with the sauce if desired.

—Catherine McCord, author of Weelicious: One Family. One Meal (pre-order available now)