Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: 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.

Target recipe: combine all the marinade ingredients in a large zip lock bag. place bag in a bowl. put pork in the bag and seal. let stand at room temperature for 4 hours (if you wish to marinate longer or if it is a hot day marinate in the fridge) turn the bag often reserve the marinade for basting cook meat about 4 inches from the heat source. if you wish, you can broil in your oven if you do not want to bbq turn often to brown the meat evenly and cook until crisp,basting often. about 40 min but it depends on the thickness of the tenderloin so check internal temp with your meat thermometer to be sure you do not over cook it. slice pork thinly and serve immediately.