Recipe by ~Nimz~
We had this tonight and it was quit good. A little different. The sauce is really rich and creamy and I loved it, but it doesn't go well on mashed potatoes. Modified from a recipe from cooking light.
- 2 (1 lb) pork tenderloin
- 1⁄4 cup diced onion
- 1⁄2 cup lemon juice
- 1⁄2 cup Bourbon
- 1⁄2 cup honey
- 1⁄4 cup low sodium soy sauce
- 1 tablespoon minced peeled fresh ginger (or 1/4 tsp ground ginger)
- 4 garlic cloves, minced
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon fresh ground pepper
- cooking spray
- 3 tablespoons all-purpose flour
- 1 1⁄4 cups water
Directions See How It's Made
- Trim fat from pork.
- Combine onion and next 7 ingredients (through the garlic cloves) and place in a large zip-lock plastic bag.
- Add pork and seal.
- Marinate in refrigerator for 1 hour.
- Remove pork from bag, reserving marinade.
- Salt and pepper pork. (We used a generous portion of fresh ground pepper).
- Prepare grill to medium heat.
- Place pork on a greased grill and reduce heat to low.
- Cover and cook for about 20 minutes for a nice pink color inside. (NOTE: I have a Weber grill and it gets pretty hot on low so use your own judgment. 20 minutes was perfect for us).
- Turn every 5 minutes and baste with 1/2 cup marinade.
- Remove to a 200 degree preheated oven to keep warm. (Let it sit for about 10 minutes while you make the sauce).
- The onions will be a little crip, so it that does not suit you, remove them with a slotted spoon before preparing the sauce.
- Place flour in a small saucepan.
- Gradually add remaining marinade and water, stirring with a whisk until blended.
- Bring to a boil over medium heat and cook for 3-5 minutes or until thickened, stirring constantly.
- Spoon gravy over pork and serve.