Honey Bourbon Grilled Pork Tenderloin

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.

• Ready In: 11 mins
• Serves: 4-6

Ingredients

• 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

1. Trim fat from pork.
2. Combine onion and next 7 ingredients (through the garlic cloves) and place in a large zip-lock plastic bag.
3. Add pork and seal.
4. Marinate in refrigerator for 1 hour.
5. Remove pork from bag, reserving marinade.
6. Salt and pepper pork. (We used a generous portion of fresh ground pepper).
7. Prepare grill to medium heat.
8. Place pork on a greased grill and reduce heat to low.
9. 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).
10. Turn every 5 minutes and baste with 1/2 cup marinade.
11. Remove to a 200 degree preheated oven to keep warm. (Let it sit for about 10 minutes while you make the sauce).
12. Sauce:
13. The onions will be a little crip, so it that does not suit you, remove them with a slotted spoon before preparing the sauce.
14. Place flour in a small saucepan.
15. Gradually add remaining marinade and water, stirring with a whisk until blended.
16. Bring to a boil over medium heat and cook for 3-5 minutes or until thickened, stirring constantly.
17. Spoon gravy over pork and serve.