Honey-Bourbon Grilled Pork Tenderloin

9 servings

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Honey-Bourbon Grilled Pork Tenderloin Ingredients

3 Lean pork tenderloins;	2 tb Olive oil
1/2 c Diced onion	4 Garlic cloves; minced
1/2 c Lemon juice	1/2 ts Salt
1/2 c Bourbon whiskey	1/4 ts Pepper
1/4 c Honey	Vegetable cooking spray
1/4 c Low-sodium soy sauce	3 tb All-purpose flour
1 tb Minced peeled gingerroot	1 1/4 c Water

Instructions for Honey-Bourbon Grilled Pork Tenderloin

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. 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. Spoon gravy over pork; serve with mashed potatoes, if desired. S: 9 servings (serving size: 3 ounces pork and 1/4 cup gravy). Nutritional Information: CALORIES 219 (30% from fat); PROTEIN 25.4g; FAT 7.2g (sat 1.8g, mono 4.1g, poly 0.8g); CARB 12.9g; FIBER 0.3g; CHOL 79mg; IRON 1.7mg; SODIUM 403mg; CALC 16mg SOURCE: Cooking Light YEAR: 1995 ISSUE: May PAGE: 58 Converted by MC_Buster. Converted by MM_Buster v2.0l.

Main Ingredient: HoneyCuisine: Uncategorized