Bourbon & Honey Smoke-Roasted Pork Tenderloin
Submitted by raynakay
Pork tenderloin marinated 24 hours in bourbon, honey, fresh ginger, and sage, then smoke-roasted over fruitwood coals. Sticky, smoky, and fork-tender.
YIELD
6 servingsPREP
20 minCOOK
40 minREADY
60 minThis is the kind of pork that makes your neighbors lean over the fence and ask what’s on the grill.
A bold 24-hour marinade of bourbon, honey, lemon juice, fresh ginger, and sage soaks deep into the tenderloin, building layers of sweet, tangy, and herbaceous flavor.
Fruitwood chips on the coals add a gentle smoke that wraps around the meat without overpowering it.
Serve it hot off the grill or slice it cold the next day. Either way, a spoonful of green tomato chutney on the side ties the whole thing together.
Pro Tips
- Marinate a full 24 hours and turn the meat several times for the deepest flavor
- Soak wood chips in water for at least 30 minutes so they smolder and smoke instead of catching fire
- Let the cooked pork rest 10 minutes before slicing so the juices redistribute
- Apple or cherry wood chips pair especially well with the honey-bourbon glaze
Ingredients
Directions
Grilling Materials Charcoal briquettes Wood chips (6-8)(preferably fruitwood)
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.
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