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home > recipes > meat > bourbon and honey smoke-roasted pork tenderloin
David this was sent to me by another site, looks good hope all out there enjoy it. I have exported other recipes from site I get e mail from, but haven't seen them. Are they acceptable to you if they are from another subscrption group?? Please reply. Marina Phx.Az. Title: Bourbon and Honey Smoke-Roasted Pork Tenderloin Categories: Smoking, Marinades, Pork Yield: 6 servings ----------------------------------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 ---------------------------------MAIN DISH--------------------------------- 3 Pork tenderloins -----------------------------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. -----

Bourbon and Honey Smoke-Roasted Pork Tenderloin


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keyword: bourbon
keyword: honey
keyword: smoke
keyword: roasted
keyword: tenderloin
recipes for meat
recipes by jmchee
Email Address:
(posted April 26, 1996)

David this was sent to me by another site, looks good hope all out there
enjoy it. I have exported other recipes from site I get e mail from, but
haven't seen them. Are they acceptable to you if they are from another
subscrption group?? Please reply. Marina Phx.Az.


Title:
Bourbon and Honey Smoke-Roasted Pork Tenderloin
Categories: Smoking, Marinades,
Pork
Yield: 6 servings

----------------------------------
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

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

-----------------------------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.


-----



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