Pork Tenderloin with Bourbon Sauce

Marinade:
10oz can diced tomatoes and green chili's-drained (I used Rotel)
1/3 cup bourbon
1/3 cup soy sauce (I used reduced sodium)
1/3 cup Worcestershire sauce
1/2 cup chopped onion
2 tablespoons honey
2 tablespoons Dijon mustard
1/4 teaspoon pepper

2 pounds pork tenderloin

Combine all the marinade ingredients in a resealable plastic bag.  Mix well.  Add the pork tenderloin.  Seal the bad and turn several times to coat the meat.  Place in refrigerator for at least 8 hours or overnight, turning bad occasionally.   (I used a mixing bowl with a lid instead of the plastic bag)

Preheat broiler.  Remove the meat from marinade; reserve the marinade.

Place the meat on a broiler pan, and broil 7-8 inches from heat source for 7-9 minutes on each side, until cooked throughly throughout.

In a small sauce pan, bring the remainder of the marinade to a boil; boil for 1 minute.  Serve with meat.

Recipe adapted from: America's Most Wanted Recipes- Chi-Chi's

~Brandon liked this better than I... I thought that the bourbon was too strong.  I made Brandon rate the dish on a scale from 1-10.  He gave it an 8.  I would have to give it a 7.... If I used less bourbon, maybe I would have scored the pork a higher rating.