Shelly's Recipe

BOURBON AND HONEY TENDERLOIN

Category: Pork I - Tenderloins and Roasts

Marinade
1 cup olive oil
1/2 cup bourbon and red wine vinegar
3 tbsp honey
1 tbsp minced garlic and grated fresh ginger root
1/4 cup soy sauce
1/2 small onion, thinly sliced
2 tbsp chopped fresh sage

3 lb pork, beef or veal tenderloin
Fine salt, pepper and Hungarian sweet paprika, to sage

Combine all marinade ingredients and blend well. Place tenderloin in a resealable bag and pour marinade over it. Marinate in refrigerator overnight. Before cooking, pat meat dry and sprinkle with seasonings. Prepare grill.

When coals are hot, place meat on oiled grill, reserving marinade for basting. Cook over high heat with lid closed, turning often, occasionally basting. Cook in about 35-50 minutes. Serves 8-10

NOTE: Picnic tip: Allow to cool slightly, wrapped in foil, and chill. Before packing in the basket, slice and rewrap tightly in foil. Pack in an insulated cooler.