Bourbon Pork Tenderloin

Meal planning for week 4 consisted of Bourbon Pork Tenderloin, Pancakes and Eggs, Buffalo Chicken Wraps, Grilled Teriyaki Chicken and Fettucini,

The Bourbon Pork Tenderloin was great on Monday because it was a busy night. With a soccer game at 5:30 and Back-to-School night at 6:30, we had to eat about 4:30 to be able to sit down and eat as a family (dinner is kind of sacred time at our house). The tenderloin was perfect as I threw it in the crockpot before I left in the morning and came home at 4:30 to a meal waiting to be served. The girls didn't care for the sauce (it was strong) but the meat was incredible. Next time I'll throw a few red potatoes in around it so we have a side to go with it. Due to the time constraints, we served it with Ramen Noodles and everyone was happy. :) It's the perfect fall meal as it's easy to throw in the crockpot and walk away! So excited to get back into crockpot season again!

Bourbon Spiced Pork Tenderloin
1	pound	Pork Tenderloin
1/4	cup	Bourbon
4	tablespoons	Soy Sauce
4	tablespoons	Mustard, Dijon
1/4	cup	sugar, brown
4	tablespoons	oil, olive
2	tablespoons	ginger, ground
2	teaspoons	Worcestershire Sauce
1 1/2	teaspoons	garlic, minced
To Prepare for Group:
	1.  Combine all ingredients except bourbon into a gallon bag.
	2.  Put bourbon in a separate sandwich bag inside the gallon bag.*
Cooking Day:
	1.  Thaw.
	2.  Empty bourbon into gallon bag and allow to marinade
	3.  Put grill on high and sear tenderloin on all sides and reduce heat to medium.
	4.  Grill for 20 minutes or until cooked through, basting with the marinade frequently.
	5.  Let stand for 10 minutes before slicing.
	6.  Cut into 1/2 inch slices.