The secret to this recipe is using part of the marinade to make the gravy, which is poured over the pork and mashed potatoes.
3 (3/4-pound) lean pork tenderloins
1/2 cup diced onion
1/2 cup lemon juice
1/2 cup bourbon whiskey
1/4 cup honey
1/4 cup low-sodium soy sauce
1 tablespoon minced peeled gingerroot
2 tablespoons olive oil
4 garlic cloves, minced
1/2 teaspoon salt
1/4 teaspoon pepper
Vegetable cooking spray
3 tablespoons all-purpose flour
1 1/4 cups water
How to Make It
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°, turning and basting pork occasionally with 1/2 cup 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.
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Thank You!!!!! We used to make this recipe all the time since it was in the 1995 magazine. 9 moves, countless copies made and given out - we just realized this March we could not find the recipe. We have searched online and my husband was getting soooo upset. It is the exact recipe we used to make except we think we used shallots instead of onions however after 20 plus years of making it we might have changed that. This is a family favorite, company loves it and we are grateful to you for having it.
I used boneless pork loin which I cut into 3/4 steaks before marinating. Cooked pork on the grill-5 minutes each side direct, 3 minutes indirect. Sauce was superb, served pork with roasted potatoes. I don't think boiling for 3 minutes removes the alcohol from the bourbon so be aware if that is an issue. Excellent dish, everyone loved it.
This was delicious. I only needed to feed 2 so I used 1 tenderloin. I then halved the ingredients for the marinade/sauce. I followed bearpaw's tip & cooked it to 150 degrees . We used mesquite charcoal and that was the perfect compliment to this sauce. It was perfect.
This smells amazing as it is cooking! We cooked it in the oven under the broiler as there was a foot of snow on top of our grill. We cooked it to only 150 degrees and let it sit for 5 min. before cutting. It was juicy and just a tiny pink in the middle. The sauce was really good, especially on the mashed potatoes, but needed a little less lemon juice perhaps. I think it would be great when cooked outside on the grill so we will try it again in the summer.