This week's Carnival of the Recipes has a theme. Pork recipes. So with that, here is the recipe I received from The Great Omnipotent One... the one where I tried to use the Laphroaig in the baste but was stopped.
The pork comes out tender and this recipe is a staple in the family.
Combine olive oil (3 TBS or more), salt, pepper, seasoned salt, 2-3 cloves garlic (pressed or diced), fresh basil and parsley chopped in abundant amounts (2-3 TBS), dijon or other spicey mustard (also 3 TBS), soy or teriyaki sauce (3 TBS). Just rub this mess all over the tenderloins and refrigerate covered overnight.
Grill slowly over low heat and put the pork on a sheet of aluminum foil to keep the marinade from turning black. Pierce the foil with a fork in several places to allow the juices to drip out.
Glaze: melt some jelly or marmalade (I use orange marmalade) in a sauce pan and add a shot of brandy or sherry to keep it in liquid form. Baste the pork with this stuff in the last 10 minutes.