Bourbon-Brown Sugar Pork Tenderloin

Ingredients:
2 (1 pound) pork tenderloins (1 ½ pound flank steak may be substituted.  Reduce grill time six to eight minutes on each side or to desired degree of doneness.)
¼ cup firmly packed dark brown sugar
¼ cup minced green onions
¼ cup bourbon
¼ cup soy sauce
¼ cup Dijon mustard
½ teaspoon freshly ground pepper
½ teaspoon cornstarch

Directions:

• Remove silver skin from tenderloins, leaving a thin layer of fat.  Combine brown sugar and next five ingredients in large zip top plastic freezer bag; add pork.  Seal bag and chill eight to eighteen hours, turning bag occasionally.  Remove pork and reserve marinade.
• Preheat grill to 350° to 400° (medium-high).  Grill pork, covered with grill lid, eight minutes on each side until temperature reaches 155° at thickest part.  Remove and let stand ten minutes.
• Meanwhile, combine reserved marinade and cornstarch in saucepan.  Bring to a boil over medium heat; cook, stirring constantly, for one minute.  Cut pork diagonally into thin slices and arrange on serving platter; drizzle with warm sauce.

Makes 6-8 servings.