MARINADE
1 cup olive oil
1/2 cup bourbon
3 tbsp honey
1/2 cup lemon juice
1 tbsp minced garlic
1 1/2 tbsp fresh ginger root - peeled and grat, ed
1/4 cup soy sauce
1/2 cup thinly sliced onion
2 tbsp fresh sage - coarsely chopped
2 tsp pepper
1 tsp salt
MAIN DISH
3 pork tenderloins
GRILLING MATERIALS
1 charcoal briquettes
6 wood chips (up to 8) - preferably f, ruitwood
Directions
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.
Servings: 6 servings
Bourbon & Honey Smoke-Roasted Pork Tenderlo Recipe brought to you by Recipe Ideas
Categories: Meat; Pork
The History of Recipes
It is quite feasible to follow the history of transcribed cooking instructions way back into ancient history, at least as far into history as the ancient Egyptians, and quite possibly further than that. Interesting though that is, generally, these ancient records were just very simple hieroglyphic or cunieform instructions for meal preparation.
The truth of the matter is, the oldest recipe discovered, according to food historians is a collection of stone tablets in Sumerian which describe the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who tried it feel wonderful. As we move into The time of the romans around 25BC a man called Apicius assembled some documents detailing recipes cooked by wealthy Romans. In his scrolls, he recounts how the meals were split into appetizers, main meal and dessert, something that is very familiar to us today. Additionally, he recounts how the ancient chefs made use of a wide range of herbs and spices, including a few you will know such as thyme, fennel and parsley. During the next few centuries, the powerful families of Europe competed to serve up the most exotic banquets, and consequentially the best cooks and their recipe collections were at a premium. Nevertheless, it was during the 19th century that haute cuisine and recipe publications really came of age. Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, dedicated years of their lives to assembling, verifying, and publishing popular recipes of the day. By the advent of the 20th century, recipe publications were in great demand, mostly due to better eduction, people having more spare time and having more money to spend. |
We hope you enjoy this Bourbon & Honey Smoke Roasted Pork Tenderlo recipe.
