I've been on a pork-kick for quite a while.
I'll never get burnt out on chicken, but it's a good 'other white meat,' and I think it's relatively healthy too.
Which is all that matters, right?
So "we" (I bought the big hunk of meat at Kroger, so I get to say "we") whipped up this delicious little marinade and pork tenderloin, per the Junior League of Tampa's book, Everyday Feasts.
They actually have a whole trio of community cookbooks, the other titles being Savor the Seasons and Life of the Party (my fave!).
mmmm.....meaty!
nice slice.
Grilled Honey-Bourbon Pork Tenderloin
ingredients
- 1/2 cup chopped onion
- 1/2 cup lemon juice
- 1/2 cup bourbon
- 1/4 cup honey
- 1/4 cup soy sauce
- 1 tablespoon minced fresh ginger root
- 4 to 5 fresh garlic cloves, minced
- 2 tablespoons olive oil
- 3 (12-ounce) pork tenderloins, trimmed (we just bought a big old tenderloin....)
- 1/2 teaspoon each salt and pepper
directions
- Combine onion, lemon juice, bourbon, honey, soy sauce, ginger root, garlic and olive oil in a bowl and mix well.
- Place the pork in a large resealable plastic bag. Add the marinade and marinate in the refrigerator for 1 to 12 hours. The longer the pork marinates, the more flavorful. Remove the pork, reserving the marinade
- Sprinkle the pork with the salt and pepper. Grill over high heat until a meat thermometer inserted in the middle of the pork registers 150 degrees, turning once and basting occasionally with the reserved marinade.
Makes 8 to 10 servings!
2 comments:
I love the pork with the Spinach Salad with Apples & Manchego Cheese from the same book. The flavors in the salad are amazing and go well with the sweetness of the pork.
I like to marinade pork tenderloin in apple butter, cinnamon, cloves, and apple cider. Pour about 1/2 cup of the apple butter and apple cider into a large Ziploc bag, and add in 1/4 tsp of ground cloves and 1/2 tsp of ground cinnamon. Mix it up well. Put in the pork tenderloin and let it marinade for a few days... you can even put it in the freezer. Use the marinade to baste the pork when you bake it or grill it... whatever your choice as long as you get it to 160 degrees. Fabulous!
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