Bourbon and honey smoke-roasted pork tenderloin
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Bourbon and honey smoke-roasted pork tenderloin
  Bourbon    Honey    Pork    Tenderloin    Herbs    Marinades  
Last updated 6/12/2012 1:00:42 AM. Recipe ID 23932. Report a problem with this recipe.
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      Title: Bourbon and honey smoke-roasted pork tenderloin
 Categories: Harned 1994, Herbs, Main dish, Marinades, Pork
      Yield: 6 Servings
 
MMMMM--------------------------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

MMMMM-------------------------MAIN DISH------------------------------
      3    Pork tenderloins

MMMMM---------------------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.
 




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Recipe ID 23932 (Apr 03, 2005)

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