In a shallow glass casserole dish, combine bourbon, brown sugar, soy sauce, cilantro, lemon juice, Worcestershire sauce, water, and thyme leaves, stirring until the sugar is dissolved.
Add the pork, cover, and marinate in the refrigerator, turning occasionally, for 8 to 12 hours.
Preheat oven to 450 degrees.
Line a baking sheet or the bottom of your roasting pan with tin foil, make sure the entire sheet is covered.
This will make clean up easier, the marinade tends to burn on.
For tenderloins: Place the tenderloins, side by side without touching, on a wire rack in a shallow roasting pan.
For chops: Place chops on a baking sheet.
Roast for 30 minutes, or until a meat thermometer registers 160 degrees, basting occasionally with the marinade,
Discard any unused marinade.
Remove from oven, place on a plate and rest for 10 minutes before serving.
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