WW: Pork Tenderloin in Bourbon-Brown
½ cup bourbon
½ cup dark brown sugar
1/3 cup soy sauce
½ bunch fresh cilantro, coarsely chopped
¼ cup lemon juice
1.5 teaspoons Worcestershire sauce
1 cup water
½ teaspoon dried thyme
2 1 pound pork tenderloin or 4-6 pork chops
1. In a shallow glass casserole dish, combine the bourbon, brown sugar, soy
sauce, cilantro, lemon juice, Worcestershire sauce, water, and thyme, stirring
until the sugar is dissolved. Add the pork, cover, and marinate in the
refrigerator, turning occasionally, for 8 to 12 hours.
2. Preheat the oven to 450ºF.
3. Coat a baking sheet or the bottom of your roasting pan with tin foil, making
sure the entire sheet is covered. This is very important, as the marinade tends
to burn on and it’s a pain to wash.
4. For tenderloin: Place the tenderloins, side by side without touching, on a
wire rack in a shallow roasting pan. For chops: Place pork chops on a baking
sheet. Roast (bake) for 30 minutes, or until a meat thermometer registers 160ºF
(pork chops usually take less time), basting occasionally with the marinade.
Discard any unused marinade.
6 points per serving