MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Bourbon & Honey Smoke-Roasted Pork Tenderloin
Categories: Pork, Marinades, Booze, Citrus
Yield: 6 Servings

3 (1 lb ea) pork tenderloins

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,
- grated
1/4 c Soy sauce
1/2 c Thin sliced onion
2 tb Fresh sage; coarse chopped
2 ts Pepper
1 ts Salt

MMMMM---------------------GRILLING MATERIALS--------------------------
Charcoal briquettes
6 (to 8) wood chips; pref
- 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/73+|C. 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.

* a one-gallon Zip-loc bag works *very* well here.

** Suit yourself on internal temperature. The 165+|F/73+|C
recommendation is the "nanny-safe" C.Y.A. temperature. I
usually got for 140+|F/60+|C. - UDD

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.

Typed for you by Cathy Harned.

Uncle Dirty Dave's Kitchen

MMMMM

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