Follow these steps for perfect results
Extra virgin olive oil
Bourbon
Honey
Lemon juice
Garlic
chopped
Fresh ginger root
peeled and grated
Soy sauce
Onion
thinly sliced
Fresh sage
coarsely minced
Pepper
Salt
Pork tenderloin
Wood chips
soaked
Combine extra virgin olive oil, bourbon, honey, lemon juice, chopped garlic, grated ginger root, soy sauce, sliced onion, minced sage, pepper, and salt in a bowl.
Blend the marinade ingredients well.
Prepare the marinade a day in advance for best results.
Marinate the pork tenderloins for 24 hours.
Place the pork tenderloins in a ceramic or glass dish.
Pour the marinade over the pork tenderloins.
Turn the tenderloins several times during the 24-hour marinating period in the refrigerator.
When ready to cook, pat the pork dry.
Preheat charcoal in an outdoor grill.
Soak the wood chips in water for 30 minutes.
Add the soaked wood chips to the warm coals.
Roast the pork tenderloins proportionately for about 40 minutes.
Cook until the internal temperature reaches 165°F.
If serving warm, allow the pork to rest on the edge of the grill for 10 minutes to redistribute juices.
Serve warm or cool, accompanied by a green tomato chutney.
Expert advice for the best results
Use a meat thermometer to ensure the pork is cooked to the correct internal temperature.
Experiment with different types of wood chips for a variety of smoky flavors.
Marinate the pork for at least 4 hours for optimal flavor penetration.
Everything you need to know before you start
15 minutes
Marinade can be prepared a day in advance.
Slice pork and fan across the plate. Drizzle with pan juices or sauce. Garnish with fresh herbs.
Serve with roasted vegetables
Serve with mashed potatoes
Serve with rice
Pairs well with the smoky flavors
Complements the smoky and savory notes
Discover the story behind this recipe
Barbecue is a staple of Southern cuisine.
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