1lb (or so) whole pork tenderloin
1/2 cup bourbon (I use Evan Williams Black)
1/2 cup orange juice
2 Tbs dark brown sugar
1 Tbs worcestershire
Crushed red pepper to taste
Salt to taste
Fresh cracked black pepper to taste
Mix ingredients together in a large zip-lock bag, add tenderloin and marinate for about an hour. Remove tenderloin, reserving the marinade, and grill to desired doneness. Reduce remaining marinade in a saucepan over medium heat until you have a loose syrup consistancy. Cut tenderloin into medalions and top with reduction sauce.
I like this recipe a lot! It has distinctive bourbon character with a sweet/spicy tang. You can increase the amount of sauce as needed, just keep the proprtions of Bourbon and OJ equal. Try it and let me know what you think.