BOURBON & HONEY SMOKE-ROASTED PORK TENDERLOIN

      Title: BOURBON & HONEY SMOKE-ROASTED PORK TENDERLOIN
  Categories: Seasonings, Main dish, Marinades, Meats
       Yield: 6 Servings
  
 MMMMM--------------------------MARINADE-------------------------------
       1 c  Olive oil
     1/2 c  Bourbon
       3 tb Honey
     1/2 c  Lemon juice
       1 tb Minced garlic
   1 1/2 tb Fresh ginger root
            -- peeled and grated
     1/4 c  Soy sauce
     1/2 c  Thinly sliced onion
       2 tb Fresh sage
            -- coarsely chopped
       2 ts Pepper
       1 ts Salt
 
 MMMMM-------------------------MAIN DISH------------------------------
       3    Pork tenderloins
 
 MMMMM---------------------GRILLING MATERIALS--------------------------
            Charcoal briquettes
       6    Wood chips (up to 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.
   
   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.
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