Prep 15 mins
Cook 40 mins
A recipe I am posting for the Pacific Islands for ZWT. This sounds delicious and I love grilling recipes. It has common ingredients that are used in recipes for Hawaii.
- 3 pork tenderloin
- 236.59 ml olive oil
- 118.29 ml Bourbon
- 44.37 ml honey
- 118.29 ml lemon juice
- 14.79 ml minced garlic
- 22.18 ml gingerroot, peeled and grated
- 59.14 ml soy sauce
- 118.29 ml onion, thinly sliced
- 29.58 ml sage, coarsely chopped
- 9.85 ml black pepper
- 4.92 ml salt
- Combine all marinade ingredients; blend well. The marinade for this dish can be prepared a day in advance; marinating should go on for 24 hours.
- Lay the pork tenderloins in a ceramic or glass dish and pour marinade over them. Turn the tenderloins several times during the 24 hours that they are marinating in the refrigerator. When ready to cook, pat the pork dry.
- Preheat charcoal in an outdoor grill and soak the wood chips in water for 30 minutes. Add the chips to the hot coals. Roast the pork evenly for about 40 minutes, until its internal temperature is 165°F If pork is to be eaten hot, allow it to sit on the edge of the grill for 10 minutes or so after it is cooked so that the juices can be drawn back into the meat.
Very moist and delicious pork tenderloin. I marinated for 18 hours....I'd like to do 24 hours though.....or add more bourbon to the marinade. I used apple wood to smoke my pork loin. Yummy way to spend an afternoon. Thanks for sharing!