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Ingredientes
- 1 c. Extra virgin olive oil
- 1/2 c. Bourbon
- 3 Tbsp. Honey
- 1/2 c. Lemon juice
- 1 Tbsp. Chopped garlic
- 1 1/2 Tbsp. Fresh ginger root peeled and grated
- 1/4 c. Soy sauce
- 1/2 c. Thinly sliced onion
- 2 Tbsp. Fresh sage coarsely minced
- 2 tsp Pepper
- 1 tsp Salt
- 3 x Pork tenderloins Charcoal briquettes
- 6 x Wood chips (up to 8) preferably fruitwood
Direcciones
- Combine all marinade ingredients; blend well. The marinade for this dish can be prepared a day in advance; marinating should go on for 24 hrs.
- Lay the pork tenderloins in a ceramic or possibly glass dish and pour marinade over them. Turn the tenderloins several times during the 24 hrs which 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 min. Add in the chips to the warm coals. Roast the pork proportionately for about 40 min, till its internal temperature is 165 F. If pork is to be eaten warm, allow it to sit on the edge of the grill for 10 min or possibly so after it is cooked so which the juices can be drawn back into the meat.
- Good served either warm or possibly cool, accompanied by a green tomato chutney.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 109g | |
| Recipe makes 6 servings | |
| Calories 418 | |
| Calories from Fat 319 | 76% |
| Total Fat 36.14g | 45% |
| Saturated Fat 5.03g | 20% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 989mg | 41% |
| Potassium 94mg | 3% |
| Total Carbs 13.55g | 4% |
| Dietary Fiber 0.8g | 3% |
| Sugars 9.71g | 6% |
| Protein 1.12g | 2% |
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