The marinade in this recipe is a super tenderizer for the pork with the end product being tender and succulent. If you are apprehensive about using bourbon, substitute it with apple, cranberry or grape juice, sparkling cider, vegetable or chicken broth.
After the pork marinates for 36 hours or so, it can go on the grill, as Woods does, or in the oven, my way. Then brush it several times with the Brown Sugar Honey Glaze while roasting.
1 (2 pounds) boneless pork tenderloin