Bourbon Marinated Pork Tenderloin

• 2 1/2 lb. pork tenderloins 
• 3/4 C. soy sauce
• 1/2 C. bourbon
• 1/4 C. Worcestershire sauce
• 1/4 C. water
• 1/4 C. canola oil
• 4 garlic cloves, pressed or finely minced
• 3 Tbsp. brown sugar
• 2 Tbsp. ground black pepper
• 1 tsp. white pepper
• 1/2 tsp. ground ginger
• 1 tsp. salt
• Garnish: fresh parsley sprigs
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• Rinse tenderloins, and pat dry.
• Combine soy sauce and next 9 ingredients in a large zip-top plastic freezer bag or shallow dish; seal or cover, and chill at least 12 hours. Remove pork from marinade, discarding marinade. Sprinkle evenly with salt.
• Grill, covered with grill lid, over high heat (400° to 500°) 30 minutes or until a meat thermometer inserted into thickest portion registers 155°, turning occasionally. Remove from heat; cover with aluminum foil, and let stand 10 minutes or until thermometer registers 160°. Garnish, if desired.