Pesto and the best marinade ever!

I've been slammed at work, so my brain is too fried to come up with anything interesting today. Instead, I am passing on some recently requested recipes.

Pesto Bruschetta
Ingredients:
@ 2 cups fresh basil leaves (washed and somewhat dried)
1/2 cup pine nuts
1/4 tsp minced garlic
Extra virgin olive oil
fresh graded Parmesan cheese
salt & pepper

I use a small food processor to do the following:
Grind pine nuts until they are almost a paste. Add basil leaves and grind until a lovely green paste. Add garlic and a TBSP or so of olive oil and keep on grinding. Continue to add olive oil until paste becomes looser (think stone ground mustard consistency). Add a little S & P and as much grated parm as you like (I think I usually do about 2-3 TBSP). Give it one last pulse to mix those in and you are done with the Pesto!
I typically buy the Kroger 99 cent long french bread loaves and use about half of that for my the amount of pesto made above. I slice the bread to about a 1/4 to 1/2 inch think and brush one side with olive oil and lightly S & P. Toast in the oven for about 5 minutes on 350 degrees. Spread each with about a tsp of the pesto and sprinkle more parm cheese on top. Put back in the oven for another 5 minutes. Voila! You are done! For anyone who has never had pesto...you are insane. EVERYONE loves this appetizer!

Now, on to the best pork tenderloin marinade ever!

Ingredients:
Pork tenderloins (2 usually come in a pack)
1/2 cup brown sugar
1/4 cup apple cider vinegar
1/4 cup bourbon (I use Makers Mark)
S & P

Put the above in a big ziploc bag and let it chill out all day in the fridge. Then throw the pork on the grill for about 20 minutes.

The first time I made this recipe, I left it at that, but this last time...I made a glaze to go over the meat before serving. Take the same ingredients above and let them simmer in a saucepan for about 10 minutes. Then add a TBSP of butter and mix it in until it melts. We poured that over the meat before serving. It rocks!