Sometimes marinades are a great way to enhance the flavor of meats and vegetables without adding extra fat. Don't marinate the pork any longer than 6 hours, or you'll overpower the wonderful flavor of the meat.

Serves 4


2 pounds pork tenderloin
6 tablespoons lite soy sauce
1/4 cup bourbon
3 tablespoons Worcestershire sauce
2 tablespoons canola oil
2 teaspoons minced garlic
2 tablespoons brown sugar
2 teaspoons freshly cracked black pepper
Vegetable cooking spray


Remove silver skin from tenderloin, leaving a thin layer of fat covering the tenderloin.

Whisk together soy sauce and remaining ingredients in a shallow dish or bowl. Add pork and turn to coat in marinade. Cover and refrigerate up to 6 hours.

Remove pork from marinade, discarding marinade. Allow pork to rest at room temperature 30 minutes before cooking.

Heat charcoal, gas, or indoor grill to medium-high heat. Pat pork dry and lightly spray with vegetable cooking spray. Place on grill and cook 8 to 10 minutes per side or until thermometer inserted into thickest portion registers 155 degrees F. Remove from grill and allow to rest, uncovered, for 10 minutes before slicing.

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