Recipe - Bourbon And Chocolate Pecan Pie

MARINADE
1 cup Olive oil
One half cup Bourbon
3 tablespoon Honey
One half cup Lemon juice
1 tablespoon Minced garlic
1 One half tablespoon Fresh ginger root
peeled and grated
One fourth cup Soy sauce
One half cup Thinly cut or sliced up onion
2 tablespoon Fresh sage
coarsely chopped
2 teaspoon Pepper
1 teaspoon Salt

MAIN DISH
3 Pork tenderloins

GRILLING MATERIALS
Charcoal briquettes
6 Wood chips (up to 8)
preferably fruitwood

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.

Good served either hot or cold, accompanied by a green tomato chutney.

From Someplace Special restaurant in McLean, VA. In _The New CarryOut
Cuisine_ by Phyllis Meras with Linda Glick Conway. Boston: Houghton Mifflin
Company, 1986. Pg. 130. ISBN 0395425042. Typed for you by Cathy Harned.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini