Bourbon Pork Tenderloin

2 lbs pork tenderloin

3 tbsp low sodium soy sauce
3 tbsp bourbon
2 tbsp brown sugar
4 cloves garlic, minced

Remove pork from packaging and place in a shallow dish with a cover or in a reclosable plastic gallon bag.

In a small bowl, whisk together the soy sauce, bourbon, brown sugar and garlic.  Pour over tenderloin, marinate for at least 30 minutes or up to 24 hours.

Preheat over to 375 degrees.  Line a shallow roasting pan with foil and spray with nonstick cooking spray.  Remove tenderloin from marinade (discard marinade) and roast for 45 minutes, or until meat thermometer registers 165 degrees.  Let meat rest for 5 minutes, then slice and serve.

To grill, preheat grill to medium-high heat.  Grill tenderloin for 30 to 40 minutes, turning once, until meat thermometer registers 165 degrees.  The sugar in the marinade can cause the grill to flare, so watch carefully to avoid burning.  If necessary, place a piece of foil beneath the meat during cooking.

Freezer preparation:  Mix marinade as directed and pour over meat in a one-gallon freezer bag; seal tightly, label and freeze.

Serve with mashed potatoes that were provided.