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Bourbon and Honey Smoke-Roasted Pork Tenderloin

 

194

Yield

6

servings

Prep

20

min

Cook

40

min

Ready

60

min

Trans-fat Free
 

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.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 204g (7.2 oz)
Amount per Serving
Calories 50571% of calories from fat
 % Daily Value *
Total Fat 40g 62%
Saturated Fat 6g 32%
Trans Fat 0g
Cholesterol 74mg 25%
Sodium 1051mg 44%
Total Carbohydrate 4g 4%
Dietary Fiber 1g 3%
Sugars g
Protein 50g
Vitamin A 1% Vitamin C 20%
Calcium 3% Iron 13%
* based on a 2,000 calorie diet How is this calculated?

 

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