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2 pork tenderloins (about 1 pound each)
1/4 cup Jack Daniel’s Tennessee Whiskey
1/4 cup soy sauce
1/4 cup ketchup
1/2 cup brown sugar
1/2 teaspoon garlic powder
Combine all ingredients except the pork in a small saucepan. Bring to a boil and simmer until slightly thickened (about five minutes).
Allow marinade to cool, pour into a sealable plastic bag and add tenderloins. Seal bag and refrigerate for at least two hours.
Preheat grill to medium-high heat. Remove tenderloins from marinade and reserve remaining liquid.
Place tenderloins on grill and cook until meat thermometer reads 160 degrees (about 30 minutes). Turn occasionally and baste with reserved marinade.
Remove from heat and let the meat rest for about 10 minutes before slicing.
Makes 4-6 servings