Grilled Honey-Bourban Pork Tenderloin

[Lizz13.1]

I grilled this up last night, but ran into the house to check on something so one side was burned, but the marinade was great. I accompanied it with homemade potato salad and grilled veggies from my garden. It was a meal that did not heat up the house since it was about 95 here in Massachusetts yesterday. Tonight it is cold zuchini quiche and cantelope.

[amcleod]

I love pork tenderloin...from which issue did this come? thanks!

[Joyce]

I made this the other night and it was a smash hit in our house. I think next time I would add even more onion. It makes the gravy so much better.

[Terrytx]

I would love to have the recipe :)

[luv2cook]

I already sent the receipe to Terry but I want to see if I can pull it in here...

I went to browse, found the txt file and clicked on it but when I posted, it's not here. Any clues?

[Laura B]

amcleod, the recipe is from May 1995. Here it is for anyone who doesn't still have that issue hanging around:


* Exported from MasterCook *

Honey-Bourbon Grilled Pork Tenderloin

Recipe By :
Serving Size : 9 Preparation Time :0:00
Categories : Cooking Light 1995 Meats


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 (3/4-pound) lean pork tenderloins
1/2 cup diced onion
1/2 cup lemon juice
1/2 cup bourbon whiskey
1/4 cup honey
1/4 cup low-sodium soy sauce
1 tablespoon minced peeled gingerroot
2 tablespoons olive oil
4 cloves garlic -- minced
1/2 teaspoon salt
1/4 teaspoon pepper
Vegetable cooking spray
3 tablespoons all-purpose flour
1 1/4 cups water

Trim fat from pork.

Combine onion and the next 7 ingredients (onion through garlic) in a large zip-top heavy-duty plastic bag. Add pork; seal bag, and marinate in refrigerator for 30 minutes. Remove pork from bag, reserving marinade. Sprinkle salt and pepper over pork.

Prepare grill.

Place the pork on grill rack coated with cooking spray. Cover and cook for 30 minutes or until meat thermometer registers 160 degrees, turning and basting pork occasionally with 1/2 cup marinade. Cut the pork into 1/4-inch-thick slices; set aside, and keep warm.

Place flour in a small saucepan. Gradually add remaining marinade and water, stirring with a wire whisk until blended. Bring to a boil over medium heat, and cook 3 minutes or until thickened, stirring constantly.

(serving size: 3 ounces pork and 1/4 cup gravy)

Source:
"Cooking Light, May 1995, page 58"
Copyright:
"© Cooking Light"

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Per Serving (excluding unknown items): 245 Calories; 7g Fat (29.2% calories from fat); 25g Protein; 13g Carbohydrate; trace Dietary Fiber; 74mg Cholesterol; 444mg Sodium. Exchanges: 0 Grain(Starch); 3 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2 Fat; 1/2 Other Carbohydrates.

NOTES : Chef Colleen Crain, of Far and Away Adventures, says the secret to this recipe is using part of the marinade to make the gravy, which is poured over the pork and mashed potatoes. Spoon gravy over pork; serve with mashed potatoes, if desired.
Nutr. Assoc. : 1169 0 0 2324 0 0 630 0 0 0 0 0 0 0

[swquilts]

We made this last night. The meat was great, but we didn't care for the sauce. I followed the recipe, but the bourbon flavor kind of takes over everything else. The lemon was strong too. I think I would use the Whiskey Ginger marinade with the tenderloin next time.

This recipe is also listed in CL Complete.