Pork Tenderloin Sandwiches With Bourbon Sauce - cooking recipe

Ingredients

2 (3/4 lb) pork tenderloin
3 cloves garlic, slivered
1/3 cup peanut oil
1/4 cup Bourbon
1 tablespoon Worcestershire sauce
1 tablespoon dried rosemary
1 teaspoon all purpose Greek seasoning
3 dozen yeast rolls, split (homemade or from the grocery deli)
Bourbon Sauce
1 cup ketchup
1/2 cup firmly packed dark brown sugar
1/2 cup Bourbon
2 tablespoons Worcestershire sauce
1 1/2 teaspoons all purpose Greek seasoning
1 teaspoon garlic salt

Preparation

To make bourbon sauce: In a small bowl, add the bourbon sauce ingredients; stir to combine; set aside.
Cut several small slits in the tenderloins; stuff garlic slivers into the slits.
In an oblong shallow dish, add the peanut oil, 1/4 cup bourbon, 1 tablespoon Worcestershire sauce, rosemary, and 1 teaspoon Greek seasoning; stir to combine; add the tenderloins; turn to coat.
Cover and chill for 2 hours; turning every now and then.
Bake at 325\u00b0 for 55 minutes or until meat thermometer reads 160\u00b0.
Cut tenderloins into 1/4 inch slices.
Pour bourbon sauce over the tenderloins; cover and put back into the refrigerator to chill 8 hours.
Serve pork on yeast rolls.