Bourbon and Honey Smoke-Roasted Pork Tenderloin
194
Ingredients
| Marinade | |||
| 1 | cup |
olive oil
|
|
| ½ | cup |
bourbon whiskey
|
* |
| 3 | tablespoons |
honey
|
|
| ½ | cup |
lemon juice
|
|
| 1 | tablespoon |
garlic
minced |
|
| 1 ½ | tablespoons |
ginger root
fresh, peeled and grated |
|
| ¼ | cup |
soy sauce, tamari
|
|
| ½ | cup |
onions
thinly sliced |
|
| 2 | tablespoons |
sage leaves
fresh, coarsely chopped |
|
| 2 | teaspoons |
black pepper
|
|
| 1 | teaspoon |
salt
|
|
| Main dish | |||
| 1 ½ | pounds |
pork tenderloin
three 8 ounce loins |
|
Directions
Grilling Materials Charcoal briquettes Wood chips (6-8)(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.
Nutrition Facts
Serving Size 204g (7.2 oz)
