| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables |
|
1995 |
9 |
servings |
INGREDIENTS
| 3 |
|
Lean pork tenderloins; (3/4-pound) |
| 1/2 |
c |
Diced onion |
| 1/2 |
c |
Lemon juice |
| 1/2 |
c |
Bourbon whiskey |
| 1/4 |
c |
Honey |
| 1/4 |
c |
Low-sodium soy sauce |
| 1 |
tb |
Minced peeled gingerroot |
| 2 |
tb |
Olive oil |
| 4 |
|
Garlic cloves; minced |
| 1/2 |
ts |
Salt |
| 1/4 |
ts |
Pepper |
|
|
Vegetable cooking spray |
| 3 |
tb |
All-purpose flour |
| 1 1/4 |
c |
Water |
INSTRUCTIONS
Chef Colleen Crain, of Far and Away Adventures, says the secret to this
recipe is using part of the marinade to make the gravy, which is poured
over the pork and mashed potatoes.
Trim fat from pork. Combine onion and the next 7 ingredients (onion through
garlic) in a large zip-top heavy-duty 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 1/2 cup marinade.
Cut the pork into 1/4-inch-thick 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. S: 9
servings (serving size: 3 ounces pork and 1/4 cup gravy).
Nutritional Information: 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
SOURCE: Cooking Light YEAR: 1995 ISSUE: May PAGE: 58
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