1/2 cup bourbon
1/2 cup red wine vinegar
1/4 cup soy sauce
1/2 small onion, chopped
2 tablespoons honey
2 tablespoons chopped garlic
2 tablespoons chopped peeled gingerroot
2 tablespoons chopped fresh sage
3 (3/4-pound) pork tenderloins
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon paprika
In a bowl combine oil, bourbon, vinegar, soy sauce, onion, honey, garlic, ginger and sage; 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.
Preheat oven to 450 degrees. 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. 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.
Makes 10 servings.