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 Tenderloin Recipe brought to you by Recipe Ideas
Categories: Meat; Pork
The History of Recipes
It is possible to follow the history of written recipes back into history, in truth as far back into history as pharonic Egypt, and maybe even further. In practice though, mostly, these ancient cookbooks were just basic hieroglyphic instructions for preparing meals.
The truth of the matter is, the oldest recipe in existence, according to experts is a collection of tablets in ancient Sumerian which show the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who drank it feel exhilarated and blissful. As we move into Roman times around 25BC a roman called Apicius wrote a number of scripts describing recipes enjoyed by wealthy Romans. In his publication, Apicius tells us how the meals were divided into hors d`oeuvre, entrees and dessert, something we still use today. He also describes how the ancient cooks were skilled in the use of a good variety of aromatic flavors, including many that are still in use today like basil, rue and parsley. As our culinary historical trip moves to more modern times there were two interesting recipe books which were published in the 1300s - a book titled `Forme of Cury`, and another, similary named `Curye on Inglish`. Although the titles sound familiar, these two books are not about the indian food that is popular today, but rather descriptions of the types of meals prepared by the chefs of the upper classes of that period. In the 15th century, people returning from the crusades brought us a variety of foods, spices and herbs from Arab cooking, such as basil and coriander. The introduction of these new foods and spices was responsible for a torrent in books on cookery, some of which still exist in academic collections. Over the next few centuries, the families of Europe strove to offer the best banquets, and as a consequence, cooks and their recipe collections became highly prized. Notwithstanding that, it wasn`t until the 1800s that fine cookery and recipe collections became popular. Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, devoted much of their lives to collecting, verifying, and writing down recipes of the day. By the advent of the 20th century, cooking publications are greatly in demand mostly as a result of higher levels of literacy, more free time and having more money to spend. The revolution that is television brings us TV cooks and the demand for the spin-off recipe books. And that brings us to the present day and the invention of computers and the internet, allowing everyone to access thousands of recipes just like those on this web site. |
We hope you enjoy this Bourbon & Honey Smoke Roasted Pork Tenderloin recipe.
