Bourbon and Honey Smoke-Roasted Pork Tenderloin

Title:
Bourbon and Honey Smoke-Roasted Pork Tenderloin

Yield:
6 Servings

Categories:
Seasonings,
Main
Dishes,
Marinades,
Meats




Ingredients:




----------------------------------MARINADE----------------------------------


     1 c  Olive oil


   1/2 c  Bourbon


     3 tb Honey


   1/2 c  Lemon juice


     1 tb Minced garlic


 1 1/2 tb Fresh ginger root


          -- peeled and grated


   1/4 c  Soy sauce


   1/2 c  Thinly sliced onion


     2 tb Fresh sage


          -- coarsely chopped


     2 ts Pepper


     1 ts Salt





---------------------------------MAIN
DISH---------------------------------


     3    Pork tenderloins



-----------------------------GRILLING
MATERIALS-----------------------------


          Charcoal briquettes


     6    Wood chips (up to 8)


          -- preferably fruitwood





 Combine all marinade ingredients; blend well.  The marinade for this dish


 can be prepared a day in advance; marinating should go on for 24 hours.


 


 Lay the pork tenderloins in a ceramic or glass dish and pour marinade over


 them.  Turn the tenderloins several times during the 24 hours that they are


 marinating in the refrigerator.  When ready to cook, pat the pork dry.


 


 Preheat charcoal in an outdoor grill and soak the wood chips in water for


 30 minutes.  Add the chips to the hot coals. Roast the pork evenly for


 about 40 minutes, until its internal temperature is 165 F. If pork is to be


 eaten hot, allow it to sit on the edge of the grill for 10 minutes or so


 after it is cooked so that the juices can be drawn back into the meat.


 


 Good served either hot or cold, accompanied by a green tomato chutney.


 


 From Someplace Special restaurant in McLean, VA.  In _The New Carry-Out


 Cuisine_ by Phyllis Meras with Linda Glick Conway. Boston: Houghton Mifflin


 Company, 1986. Pg. 130. ISBN 0-395-42504-2. Typed for you by Cathy Harned.


 


 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini