Bourbon Pork Tenderloins with Jalapeño Popper Corn Salad

     Bourbon Pork Tenderloins

• 2 Pork Tenderloins
• ¼ cup Soy Sauce
• ¼ cup Bourbon
• 2 TBs of Brown Sugar

Dipping sauce for Pork Tenderloins which is a MUST!

• 1/3 cup sour cream
• 1/3 cup mayonnaise
• 1 green onion diced
• 1 TBS of dry mustard
• 1 dash of cayenne pepper
• Prepare sauce well ahead of time; refrigerate and serve cold with tenderloins.

Jalapeño Popper Corn Salad

• 1 jalapeno peppers
• 2 cups of canned corn
• 1/2 cup sour cream
• 1/2 cup mayonnaise
• 2-oz cream cheese softened
• 1 tsp cumin
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp chili powder
• 1/2 tsp paprika
• 1/2 cup shredded cheddar cheese
• 1/2 cup shredded pepper jack cheese
• 4 pieces of cooked chopped bacon
• salt and pepper, to taste

• Royal Oak® Super Size
• Royal Oak® Tumbleweeds
• Charcoal Grill

1. Marinade tenderloins with the above ingredients for at least 6 hours.

2. Remove pork from the marinade and reserve the marinade.

3. Set up your grill for 2-zone or indirect cooking using Royal Oak charcoal; the grill temperature should be 325-350 degrees.

4. Put a thermometer probe into the center of the tenderloin. Set temp alarm for 130 degrees.

5. Baste with reserved marinade every 15 minutes. When the alarm goes off remove the pork from the grill and get your coals hot for searing; this will take 10-15 minutes.

6. Sear the tenderloins for 30 seconds a side; rotating the meat to get an even sear.

7. Finished internal temperature should be 145 degrees.

Jalapeño Popper Corn Salad

1. Chop jalapenos, if you do not want a lot of heat then remove the
membranes and seeds.

2. Combine the jalapeno with the mixture above.

3. Chill for an hour before serving.