Recipe needed - grilled pork tenderloin in a wiskey marinade

[SusanT]

I'm looking for a CL recipe for grilled pork tenderloin that's marinated in a wiskey/honey (I think) mixture then grilled. You also boil the marinade and use it on mashed potatoes (YUM). It was in CL about 5 years ago and was in an article about a rafting trip.

Anyone still have it?

[Laura B]

I think this is the one:

* 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

[SusanT]

Wow - thanks LauraB!