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 quite possible to track the history of transcribed cooking instructions way back into distant history, in truth as far back as the ancient Egyptians, and possibly even further. Interesting though that maybe, sadly, these ancient recipes were just very basic hieroglyphic recipes for food preparation.
The truth of the matter is, the most ancient recipe discovered, according to experts are a few tablets in the Sumerian language which describe the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made people feel wonderful. Moving on, there were two interesting recipe books which date from the 1300s ; a recipe book published under the title `Forme of Cury`, and another named `Curye on Inglish`. Amusingly, these books have no connection with the curry that is familiar to us all today, but instead recipes for the types of food on the menues of the rich and powerful. Later, in the 15th century, knights returning from the crusades brought back many new spices and herbs from the holy land, such as basil and coriander. These new spices and herbs created an outbreak in manuscripts on cooking, most of which are kept safe in private collections. During the following few centuries, the upper-class families of the West tried to offer the most exotic banquets, and consequentially cooks and their recipe collections became highly prized. Even so, it wasn`t until the 1800s that cooking and recipe books reached a high level of popularity. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, spent years to collating, verifying, and publishing recipes to allow everyone to enjoy them. Like it or not, the introduction of TV brings us celebrity TV chefs and the accompanying recipe books. And that pretty much brings us to the present day and the internet revolution, permitting everybody to access massive numbers of recipes like the ones you can find on our site. |
We hope you enjoy this Bourbon & Honey Smoke Roasted Pork Tenderloin recipe.
