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 degrees 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 degrees 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 degrees 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 10 minutes before cutting to serve. This will also bring them temperature of the meat up to a “doneness” of 170 degrees F.