Bourbon & Honey Smoke-Roasted Pork Tenderlo Recipe




Bourbon & Honey Smoke-Roasted Pork Tenderlo Ingredients


MARINADE

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 grat, ed
1/4 cup soy sauce
1/2 cup thinly sliced onion
2 tbsp fresh sage - coarsely chopped
2 tsp pepper
1 tsp salt

MAIN DISH

3 pork tenderloins

GRILLING MATERIALS

1 charcoal briquettes
6 wood chips (up to 8) - preferably f, ruitwood

A Recipe for
Bourbon & Honey Smoke-Roasted Pork Tenderlo

 

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This Bourbon & Honey Smoke-Roasted Pork Tenderlo recipe is one of many in our Meat Category.






I told my doctor I get very tired when I go on a diet, so he gave me pep pills. Know what happened? I ate faster.

Joe E. Lewis


This Recipe for Bourbon & Honey Smoke-Roasted Pork Tenderlo is one of thousands in the Recipes-to-go Meat Cookbook.


Food Tip
To peel garlic cloves quickly, microwave them first for 10 seconds. They will then pop out of their skins easily.



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Food Tip
There is a risk anytime perishable food is left at room temperature for more than two hours. To reduce the risk, freeze something to be included with the lunch such as a juice box or a small plastic container of water, which will keep the food cool until lunchtime. A small refreezable ice pack, like those used in coolers is also useful.




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This is a recipe for Bourbon & Honey Smoke-Roasted Pork Tenderlo from the recipe cookbook of Recipes-to-go (Meat)


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Herb Tip
Using Cilantro:
Also known as fresh coriander or Chinese parsley, cilantro is used to flavor dishes ranging from Asian to Indian to Mexican. Use sparingly, though, as too much cilantro will give your food a harsh, soapy flavor.




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If you want to make an apple pie from scratch, you must first create the universe.

Carl Sagan



Bourbon & Honey Smoke-Roasted Pork Tenderlo

It's so beautifully arranged on the plate - you know someone's fingers have been all over it.

Julia Childs






Bourbon & Honey Smoke-Roasted Pork Tenderlo Directions

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.

Serves: 6

 

 

 

 

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