Pork Tenderloin with Bourbon Sauce

You know, I really do tend to think of these recipes as jumping off points. As much as I give amounts and calories, I really expect that people will tailor them to their own tastes. The sauce here would go well with chicken as well I think.

1 pork tenderloin, all fat removed (1-1.5 pounds)

1/4 cup bourbon (Jack Daniels used)
1/4 cup soy sauce
1 Tb brown sugar splenda (use 2-3 Tb brown sugar if desired)
2 cloves garlic, chopped

Mix the above ingredients and let the pork marinate for approximately 2 hours in a tightly closed plastic bag. I've found in the past that alcohol bases don't do well with the pork tenderloin overall texture (that's why the shorter marinating time).

Remove pork from the marinade (reserve the liquid). Sprinkle with pepper (not salt) and roast in preheated 350F oven for 30-40 minutes until a trace of pink remains. Don't worry, once you slice if you won't see the pink.

While the pork is roasting, to the reserved marinade add:

1 tsp dehydrated onion
1/2 cup chicken broth
1 clove garlic, chopped

Bring mixture to a boil in a small pot (watch it as it will boil over if you're not careful), turn down and cook until well reduced. Stir in:

2 tsp butter

Mixture should thicken slightly. Keep warm until the pork is cooked, or turn off and reheat while slicing pork.

Dish should serve 2-3 people depending on pork tenderloin size. Calorie counts will vary depending on pork serving size (1oz roasted pork is 46 calories).

Sauce total: 483 cals (7g protein, 12g fat, 34g carbs, 28g alcohol)

Again, the sauce would do for three people, although I usually split it between two servings and use the leftover pork in sandwiches. That picture was taken with just a drizzle of sauce, there ended up being about double that amount. You could probably cut some of the butter out if you needed to (but it is used to thicken the sauce).