Pork tenderloin, bourbon, molasses, olive oil, lemon juice, garlic, thyme, crushed red pepper

(grill): Thaw completely in the refrigerator. Preheat grill to medium-high. Clean and oil grates to prevent sticking. Remove tenderloin from marinade. Discard excess marinade. Baste using the sauce in a small plastic container. Sprinkle tenderloins with a little salt and pepper. Grill, turning often to prevent scorching, approx. 20-30 min. OR until done (internal temp. 160F/71C). Allow resting 10 min. before slicing. Suggested sides: Baked beans, potato salad, a fresh green salad.

This is a guideline only. The information provided may not include all allergens nor list all the sub-ingredients in pre-prepared ingredients. For more information about specific ingredients, please contact your nearest SupperWorks location.