Eilan's Pork Tenderloin Yumminess

sylph was cooking a (doomed) pork tenderloin today (doomed because she forgot about Alan Rickman!), so Eilan kindly submitted this recipe. Apparently, this recipe is by Nancye DeLoach. Who is she? I have no idea. Why does she have a weird, extraneous "e" at the end of her first name? I do not know.

2 pork tenderloins, 1 pound each

Marinade:

• ¼ cup bourbon (Jim Beam)
• ¼ cup (or less) vegetable oil
• ¼ cup soy sauce
• ¼ cup brown sugar
• 3 cloves garlic, minced
• ¼ cup Dijon mustard
• ½ teaspoon salt
• 1 teaspoon Worcestershire sauce

Mix marinade ingredients, stirring well. Pour over the thawed tenderloins. Cover and refrigerate overnight to two days. (If you freeze it for a couple days, it’s even better, just thaw before cooking.) Cook 4 – 8 inches high over hot coals and grill for 15-20 minutes, basting occasionally. Or put into a casserole dish and bake at 350 for about 45 minutes, basting twice. Uncover and bake 15 minutes more.