Good Recipe! More of a delicate flavor that compliments the taste of the pork, rather than masks the flavor. I forked the meat to let the marinade infuse the pork, and put it in a ziploc in the refrigerator for 8 hours. I doubled and minced the garlic, and also added hickory smoked mustard (same brand as the bourbon) and black truffle-infused olive oil to the marinade. I seared the meat in a pan on the stove, then cooked it at 350 for 1 hour. Very tender!! I served it with the cooked-down marinade on the side, as well as a variation of the Mustard Scallion Sauce suggested by another reviewer. Everyone from the picky teenager to the picky toddler ate a healthy portion. We will definitely make this again.
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Good Recipe! More of a delicate flavor that compliments the taste of the pork, rather than...