Adapted from a cooksrecipes.com recipe using bourbon
2-pound pork tenderloin
1/2 cup extra virgin olive oil
1/4 cup whiskey
1/4 cup sherry vinegar
1/4 cup soy sauce
half an onion, chopped
2 tbsps honey
4 cloves of garlic, crushed and minced
2 tbsps ginger, crushed and minced
2 tbsps fresh sage, chopped
1/4 tsp paprika
salt and pepper
1. Combine oil, whiskey, vinegar, soy sauce, onion, honey, garlic, ginger and sage in a bowl. Mix well. Put the tenderloins in a dish and pour the marinade over. Cover and marinate in the refrigerator overnight, turning the meat several times.
2. When ready to cook, preheat oven to 450Â°. Remove meat from the refrigerator and let stand at room temperature for 1 hour. Remove from marinade, pat dry; season with salt, pepper and paprika. Reserve the marinade.
3. In a deep skillet, brown both sides of tenderloin in hot oil. Place in a rack and roast in the oven about 15 minutes per pound, basting 2 or 3 times during roasting with the reserved marinade. Let the roast stand on a carving board lightly covered with foil for 20 minutes before slicing. Serve warm or cold.