*Over 38,000 searchable recipes available*

 HOME • About us • Contact us • Visit AllQue.com
Wednesday, April 30, 2025 8:03 PM
Categories
Search recipe
Search recipe Main Ingredients Instructions
  Recipe Home » Misc » Bourbon & Honey Smoke-Roasted Pork Tenderloin
Recipe A-Z: A  B  C  D  E  F  G  H  I  J  K  L  M  N  O  P  Q  R  S  T  U  V  W  X  Y  Z  
Save/Add Bourbon & Honey Smoke-Roasted Pork Tenderloin recipe to your favorite Save to favorite   Discuss Bourbon & Honey Smoke-Roasted Pork Tenderloin recipe Write a comment   Print Bourbon & Honey Smoke-Roasted Pork Tenderloin recipe Print this recipe   Email Bourbon & Honey Smoke-Roasted Pork Tenderloin recipe to friend Email this recipe
  Bourbon & Honey Smoke-Roasted Pork Tenderloin
  Category: Misc
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 165
Ingredients:

MMMMMMARINADE

1 cup Olive oil
1/2 cup Bourbon
3 tbsp Honey
1/2 cup Lemon juice
1 tbsp Minced garlic
1 1/2 tbsp Fresh ginger root - peeled and grated
1/4 cup Soy sauce
1/2 cup Thinly sliced onion
2 tbsp Fresh sage - coarsely chopped
2 tsp Pepper
1 tsp Salt

MMMMMMAIN DISH

3 Pork tenderloins

MMMMMGRILLING MATERIALS

Charcoal briquettes
6 Wood chips (up to 8) - preferably fruitwood
Instructions:
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.
Rate this recipe:  
Featured Recipe
» Choc--Double Chocolate Muffins
Category: Breads
Hits: 247
Rating:rating: (4)(4)

Most Popular Top recipes RSS/XML feed

Newest Recipes Newest recipes RSS/XML feed
There are no comments: (0)

return to topReturn to top
Copyright © 2014 Savvybearcat.com. All rights reserved.
 Powered By savvybearcat.com