Bourbon and Honey Smoke-Roasted Pork Tenderloin

---------- Recipe via Meal-Master (tm) v8.02

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.

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.

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