Garlic-Shallot Marinade for Pork Tenderloin, Chicken Breasts or Steak

3 tablespoons soy sauce
3 tablespoons sugar
1/3 cup bourbon or dark rum
1 teaspoon salt
5 cloves garlic, smashed or chopped
3 tablespoons minced shallot
1 tablespoon peeled and grated, fresh ginger
Pork tenderloins, steaks or boneless/skinless chicken breasts

In a small bowl, mix together the soy sauce, sugar, bourbon or rum, salt, garlic, shallots and ginger. Place marinade in a self-closing plastic bag with the meat of your choice and refrigerate overnight for steaks and pork tenderloins, for 5 to 6 hours for chicken breasts.

Remove marinated meat from refrigerator and drain for 20 to 30 minutes before cooking. Either discard marinade or pour it into a saucepan and cook it at a slow boil for 5 to 10 minutes then set aside.

Grill meat over hot coals until cooked to desired doneness. When ready to serve, drizzle some reheated marinade over meat or serve it on the side.

Makes enough for 2 pork tenderloins, 4 steaks or 8 chicken breasts.

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