| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables |
|
Main dish, Pork, Low-fat |
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 |
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
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 <jewel1@ix.netcom.com>
A Message from our Provider:
“God doesn’t want us to just feel gratitude, but for us to show it by giving thanks to God with our lives. #R.C. Sproul”