Honey Bourbon Grilled Pork Tenderloin
From: Chicago Celebrates by The Junior League of Chicago
(Favorite Recipes Press; November 1996; ISBN: 0961162236; HC)
Cookbook Heaven at Recipelink.com

Servings: 9

• 3 (12-ounce) pork tenderloins
• 1/2 cup chopped onion
• 1/2 cup lemon juice
• 1/2 cup bourbon
• 1/4 cup honey
• 1/4 cup soy sauce
• 1 tablespoon minced peeled gingerroot
• 4 to 5 cloves of garlic, minced
• 2 tablespoons olive oil
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1 to 1 1/4 cups water or beef or veal stock
• 3 tablespoons flour

1. Trim fat from tenderloins. Combine onion, lemon juice, bourbon, honey, soy sauce, gingerroot, garlic and olive oil in large bowl and mix well. Add pork. Marinate for 30 minutes or longer. Remove pork from marinade, reserving marinade. Sprinkle pork with salt and pepper.
2. Grill, covered, for 30 minutes or until meat thermometer registers 160 degrees, turning and basting occasionally with reserved marinade.
3. Combine remaining marinade, water and flour in saucepan, whisking until blended. Bring to a boil over medium heat. Cook for 3 minutes or until thickened. Serve with tenderloins.