Jack Daniel’s Pork Tenderloin

Place a large Ziploc bag into a large bowl and add to it the whiskey, olive oil, brown sugar, minced garlic,soy sauce, Dijon mustard Worcestershire sauce and ginger. Putting the bag into a bowl allows for the ease of adding the ingredients without the fear of it spilling over.
Seal the bag and mix well.
Place the pork loin onto a cutting board and prick all over with a fork.
Put the meat into the bag. Seal and refrigerate for 8-10 hours, turning over occasionally.
When ready to cook, preheat the oven to 350°F.
Prepare a rimmed baking sheet by lining it with tin foil and spray it with cooking spray.
In a large skillet over high heat, sear the loin so that it is browned on all sides, reserving the marinade.
Place meat on prepared baking sheet and pour 1/3 of the marinade over it.
Cook for 40 minutes or until a meat thermometer reaches 148° F.
In the meantime, heat reserved marinade to a boil in a small saucepan over medium-high heat.
Boil for 5 minutes, bringing the temperature to 165° F. to ensure all of the food borne bacteria is killed off. Turn heat down to low, keeping sauce warm.
Remove tenderloin from oven and transfer to a cutting board.
Cover with tin foil and allow to rest for 8-10 minutes before cutting to serve.