1/4 c. bourbon
2 tbsp. catsup
1/2 tsp. nutmeg
1 1/2 lb. pork tenderloin
2 tbsp. maple syrup
1/4 c. water
1/4 tsp. ginger

Combine all ingredients, except the pork, and pour into a nonmetal shallow dish. Add the pork tenderloin and allow to marinate overnight.

The next day, slice the pork tenderloin into 6 serving pieces. Prepare an outdoor grill with the rack set 4 to 6-inches from the heat source or prepare an oven broiler. Grill each pork slice until no pink remains and the pork is cooked through, about 6 to 8 minutes.