Roast Pork With Bourbon Sauce

-  2 pork tenderloins (about 1-1/4 lbs. ea.) -  5 Tbsp. I Can't Believe It's Not Butter!® All Purpose Sticks, divided -  2 large shallots or 1 small onion, finely chopped -  1/2 cup bourbon -  1/2 cup pure maple or pancake syrup -  2 Tbsp. ketchup -  2 Tbsp. whole grain Dijon mustard -  4 dashes hot pepper sauce* -  1 Tbsp. finely chopped parsley(optional)

Preheat oven to 425°. Arrange pork in shallow roasting pan. Season, if desired, with salt and pepper. Melt 1 tablespoon I Can't Believe It's Not Butter!® All Purpose Sticks and brush onto pork. Roast 25 minutes or until pork is done. Cover and let rest.

Meanwhile, melt remaining 4 tablespoons Spread in 2-quart saucepan over medium heat and cook shallots, stirring occasionally, 5 minutes or until tender. Stir in remaining ingredients except parsley. Bring to a boil over high heat. Reduce heat and simmer 15 minutes or until sauce is thickened. Stir in parsley.

To serve, thinly slice pork and serve with sauce.