1 1/2 lbs pork tenderloin
1/4 cup vegetable oil
1/4 cup bourbon or sherry
1/4 cup soy sauce
1/4 cup brown sugar firmly packed
3 cloves garlic minced
SAUCE:
1 cup plum jelly
1/2 cup chutney
1 teaspoon white vinegar
1 teaspoon sugar
In zip lok bag, combine oil, bourbon, soy sauce, brown sugar & garlic, and mash around to blend well. Add pork tenderloin, turning to coat all sides well. Seal and marinate in refrigerator for at least 2-3 hours.
Combine sauce ingredients in blender or food processor and whirl til smooth. Refrigerate, covered, until ready to use.
Preheat oven to 400 degrees. Remove pork from marinade & roast for 30-35 minutes or until no longer pink at thickest part. Turn once or twice during cooking. Let meat stand for 5 minutes, then slice diagonally. Serve with plum sauce on the side, either warmed or at room temperature.