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Bourbon And Honey Smoke-Roasted Pork Tenderloin


1 cup olive oil
1/2 cup bourbon
3 tablespoons honey
1/2 cup lemon juice
1 tablespoon minced garlic
1 1/2 tablespoons fresh ginger root, peeled and grate
1/4 cup soy sauce
1/2 cup thinly sliced onion
2 tablespoons fresh sage coarsely chopped
2 teaspoons pepper
1 teaspoon salt
3 pork tenderloins
charcoal briquettes
6 wood chips, (up to 8) preferably fr

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. Posted to the BBQ List by Carey Starzinger on May 31, 1996. - - - - - - - - - - - - - - - - - -

Yield: 6 servings

Preparation Time: 0:00

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