Honey-Bourbon Grilled Pork Tenderloin
- 3 lean pork tenderloins ((3/4-pound))
- 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 Tbs minced peeled gingerroot
- 2 Tbs olive oil
- 4 cloves garlic (minced)
- 1/2 tsp salt
- 1/4 tsp pepper
- Vegetable cooking spray
- 3 Tbs 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. Yield: 9 servings (serving size: 3 ounces pork and 1/4 cup gravy).
