5 lbs. pork tenderloins
Salt & freshly ground pepper to taste
2 c. bourbon
1/2 c. sugar
2 red onions, sliced
2 tbsp. Dijon mustard

Arrange the tenderloins on a shallow platter and sprinkle with salt and pepper. Combine the bourbon, sugar, onions and mustard in a bowl and pour over the meat. Marinate overnight. Remove the meat from the refrigerator one hour before cooking. Remove the tenderloins from the marinate and pat dry. Preheat the broiler. Place the tenderloins on a baking sheet and broil for about 14 minutes, turning them often. Cut the tenderloins into very thin slices and serve with sliced French bread.

A different type of an appetizer, but people love it, especially if you are having just cocktails and hors d'oeuvres.