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1. Spinach and Sausage Frittata

2. Shrimp and Vegetable Pasta

3. Honey Bourbon Grilled Pork Tenderloin

Book Description

A cookbook that the Junior League of Chicago created. It is broken up into chapters that display pictures and explanations of the different and diverse Chicago neighboorhoods. It has a glossy cover, nice illustrations, and very easy recipes inside that even the "non-cook" can make and make quickly

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Celebrate Chicago!; A Taste of Our Town

Authors: Junior League of Chicago

Date: November 1996

ISBN: 0961162236

Publisher: Favorite Recipes Press

Hardcover

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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.

More From This Book:

1. Spinach and Sausage Frittata

2. Shrimp and Vegetable Pasta

3. Honey Bourbon Grilled Pork Tenderloin

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