This is probably the best bourbon food recipe of things I've actually made and liked well enough to make again. The bourbon really complements the natural flavor of the meat.
Bourbon Pork Tenderloin
Two whole pork tenderloins (1 to 1½ pounds each)
1 ½ cup bourbon whiskey
1 ½ cup orange juice
5 tbsp brown sugar
1 tbsp soy sauce
1 tbsp Worcestershire sauce
Crushed red pepper to taste
Salt to taste
Fresh cracked black pepper to taste
Mix ingredients (except the meat) together. Reserve one cup of the resulting liquid for sauce and use the rest as marinade. Pierce the meat with a fork and marinate it for at least one hour. Longer is better. Twenty-four hours is great but very much longer and it starts to get bitter.
Pre-heat oven to 300 degrees and roast the meat, uncovered, for 1¾ hours. Baste occasionally with the reserved marinade.
In a saucepan, boil the remaining reserved marinade until it is reduced by about half. Serve as a sauce.
Let the meat rest for at least ten minutes after removing it from the oven. Cut into slices ¾” to 1” thick.