Recipe - Honey-Bourbon Grilled Pork Tenderloin

3 (3/4lb) lean pork
tenderloins
One half cup Diced onion
One half cup Lemon juice
One half cup Bourbon whiskey
One fourth cup Honey
One fourth cup Lowsodium soy sauce
1 tablespoon Minced peeled gingerroot
2 tablespoon Olive oil
4 Garlic cloves, minced
One half teaspoon Salt
One fourth teaspoon Pepper
Vegetable cooking spray
3 tablespoon Allpurpose flour
1 One fourth cup Water

Directions: Trim fat from pork. Combine onion and the next 7 ingredients
(onion through garlic) in a large ziptop heavyduty 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 One half cup marinade. Cut the
pork into 1/4inchthick 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.
Spoon gravy over pork; serve with mashed potatoes, if desired.

Nutritional Info: CALORIES 219 (30% from fat); PROTEIN 25.4g; FAT 7.2g (sat
1.8g, mono 4.1g, poly 0.8g); CARB 12.9g; FIBER 0.3g; CHOL 79mg; IRON 1.7mg;
SODIUM 403mg; CALC 16mg

Reprinted from Cooking Light website: http://www.CookingLight.com
Posted to MMRecipes Digest V3 #283

Date: Tue, 15 Oct 1996 13:52:52 0700

From: Julie Bertholf jewel1@ix.netcom.com