| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables | Low-fat, Main dish, Pork | 9 | Servings | |
INGREDIENTS
| 3 | 3/4-lb lean pork | |
| tenderloins | ||
| 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 | T | Minced peeled gingerroot |
| 2 | T | Olive oil |
| 4 | Garlic cloves, minced | |
| 1/2 | t | Salt |
| 1/4 | t | Pepper |
| Vegetable cooking spray | ||
| 3 | T | All-purpose flour |
| 1 1/4 | c | Water |
INSTRUCTIONS
Directions: 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 c 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. Nutritional Info: 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 Reprinted from Cooking Light website: http://www.CookingLight.com Posted to MM-Recipes Digest V3 #283 Date: Tue, 15 Oct 1996 13:52:52 -0700 From: Julie Bertholf <[email protected]>
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