Instructions: In a small bowl, mix together the soy sauce, sugar, bourbon, salt, garlic, shallots and ginger. Place the marinade in a self-closing plastic bag with the pork tenderloin and refrigerate overnight or for at least 4 to 6 hours.

Remove the marinated meat from the refrigerator and drain for 20 to 30 minutes before cooking. Discard the marinade. Grill the tenderloins on all 4 sides, about 4 minutes per side, or until the internal temperature of the pork reaches 160 degrees F on an instant-read thermometer. The meat will feel relatively firm to the touch.

Let the meat sit for about 5 minutes before cutting. Cut into 3/4- to 1 inch-wide slices.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.