Name: Bourbon and Honey Smoke-Roasted Pork Tenderloin
Ingredients: 1 c Olive oil; 1/2 c Bourbon; 3 tb Honey; 1/2 c Lemon juice; 1 tb Minced garlic; 1 1/2 tb Fresh ginger root peeled and grated; 1/4 c Soy sauce; 1/2 c Thinly sliced onion; 2 tb Fresh sage coarsely chopped; 2 ts Pepper; 1 ts Salt; 3 Pork tenderloins; Charcoal briquettes; 6 Wood chips (up to 8) preferably fruitwood

What is repentance? Repentance is understanding where we fall short of God’s expectations as they are revealed in the Bible and by God’s grace changing our mind, our heart and our actions to be more in line with God’s will. Repentance is making a complete break with sin (a “180”), and it it’s place, now the pursuit of righteousness. There is an ongoing repentance that all Christians do. That’s what it means to grow in Christlikeness. And there is a general repentance we do when we initially come to Christ as we turn from self and devote ourselves entirely to the lordship of Jesus Christ.

Randy Smith

CATEGORY	CUISINE	TAG	YIELD
Meats, Fruits		Seasonings, Main dish, Marinades, Meats	6	Servings

INGREDIENTS

1	c	Olive oil
1/2	c	Bourbon
3	tb	Honey
1/2	c	Lemon juice
1	tb	Minced garlic
1 1/2	tb	Fresh ginger root peeled and grated
1/4	c	Soy sauce
1/2	c	Thinly sliced onion
2	tb	Fresh sage coarsely chopped
2	ts	Pepper
1	ts	Salt
3		Pork tenderloins
		Charcoal briquettes
6		Wood chips (up to 8) preferably fruitwood

INSTRUCTIONS

MARINADE
MAIN DISH
GRILLING MATERIALS
Combine all marinade ingredients; blend well.  The marinade for this dish
can be prepared a day in advance; marinating should go on for 24 hours.
Lay the pork tenderloins in a ceramic or glass dish and pour marinade over
them.  Turn the tenderloins several times during the 24 hours that they are
marinating in the refrigerator.  When ready to cook, pat the pork dry.
Preheat charcoal in an outdoor grill and soak the wood chips in water for
30 minutes.  Add the chips to the hot coals. Roast the pork evenly for
about 40 minutes, until its internal temperature is 165 F. If pork is to be
eaten hot, allow it to sit on the edge of the grill for 10 minutes or so
after it is cooked so that the juices can be drawn back into the meat.
Good served either hot or cold, accompanied by a green tomato chutney.
From Someplace Special restaurant in McLean, VA.  In _The New Carry-Out
Cuisine_ by Phyllis Meras with Linda Glick Conway. Boston: Houghton Mifflin
Company, 1986. Pg. 130. ISBN 0-395-42504-2. Typed for you by Cathy Harned.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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