Bourbon Marinade: In a small bowl, whisk together ¼ cup bourbon, ¼ cup soy sauce, ¼ cup oil, 3 Tbsp brown sugar and 4 cloves minced garlic. Pour over tenderloin, place in a plastic storage bag and chill overnight.
To prepare: Remove tenderloin from marinade letting excess drip off.
In a small bowl, mix together the rub ingredients until fully combined. Sprinkle the tenderloin with the seasoning on all sides.
Rub into the tenderloin, then cover and rest at room temperature for 30 minutes.
To roast: Preheat the oven to 375°F. Line a baking sheet with aluminum foil. Spritz the foil with cooking spray.
Place the tenderloin onto the baking sheet. Roast for 28-30 minutes. [depending on the thickness]
Increase the oven temperature to 425°F and roast for an additional 8 minutes.
Tent with aluminum foil and rest on the counter for 10-15 minutes prior to carving.
Slice and drizzle with your favorite bourbon barbecue sauce.
To grill: Over medium-high heat sear the meat on all sides for 1-2 minutes. Continue to cook on the widest sides for 6-8 minutes depending on the thickness of your tenderloin. [tip: Adjust the cooking time based on the thickness of the tenderloins.]
The general recommendation is to cook whole pork [not ground] to an internal temperature of at least 145°F or to medium rare.
Remove from the grill and tent with aluminum foil. Rest for 10-15 minutes then slice and serve with your favorite barbecue sauce.