I wrote a few notes on this recipe from my old file such as “excellent” “very good gravy” “Gene likes”. I thought it came from one of the (8) Weber Grill Cookbooks I own but I couldn’t find it. This is just the kind of recipe they would make, or so I thought. Anyways, my notes from 2007 still hold true today in 2018!
Looking on line I did see one reference to a 2007 “Cooking Light” magazine. Eleven years ago I just had my magazines, cookbooks, friends, family and my recipes and rarely used the internet until around 2011 for recipes. I have subscribed to Cooking Light in the past and I will give them credit for this recipe as that is probably where I saw it – adapted a little of course.
Honey-Bourbon Pork Tenderloin, Adapted
- pork tenderloins (the sauce is enough for 3 (1 lb) pork tenderloins
- 1/2 cup onion, diced
- 1/2 cup lemon juice, freshly squeezed
- 1/4 cup honey
- 1/2 cup bourbon whiskey (1/4 cup would be fine)
- 1/4 cup low-sodium soy sauce
- 1 tbsp. fresh ginger, minced
- 4 garlic cloves, minced
- 2 tbsp. olive oil
- fresh herbs such as thyme sprigs (I added)
- salt and pepper to taste prior to cooking or grilling
- cooking spray (for the grill) or use oil
- 3 tbsp. flour
- 1-1/4 cups water
Combine the onions, lemon juice, honey, bourbon, soy sauce, ginger, garlic, olive oil and fresh herbs. Pour 1/2 cup marinade over the tenderloin(s); set aside the rest for the gravy.
I marinated the pork for about 2 hours. Remove and pat dry slightly with a paper towel. If you are grilling baste with the marinade.
To grill turn the heat to high and spray the rack with veggie cooking spray. Cover, and cook on medium for 20-30 minutes or until a meat thermometer registers 145° (medium rare) 160° (medium); turning once.
To bake; preheat the oven to 350°F and bake for 20-30 minutes or longer depending on the size of your pork tenderloins.
Allow to rest for 10 minutes and make the gravy. Drain the marinade to remove the onions (optional). Place flour in a small saucepan. Gradually add reserved marinade and water, whisking until blended. Bring to a boil and cook until thickened, stirring constantly. It will thicken more as it cools…
Serve with vegetables of your choice and maybe a salad.
http://cookingwithauntjuju.com/2018/04/14/honey-bourbon-po…oin-on-the-grill/
The gravy was delicious over leftover meat loaf.
You had me at bourbon. Hee hee.
Thanks – add it to taste 🙂
I’m preparing a post for Sunday, with a recipe for pork tenderloin with peaches – and here is your recipe! I guess it’s something in the air… 🙂
Love the lemon-honey-bourbon marinade. I’m keeping this in mind for next time. It looks so very delicious!
Thanks Ronit – Here is a great recipe using pears – https://cookingwithauntjuju.com/2016/11/02/cinnamon-pear-balsamic/ I’m looking forward to your “peach” recipe.
Yes, I loved this recipe as saved it as well. The pear-cinnamon balsamic, is still on my shopping list, but I need to finish some other ones before I get it. My pantry is becoming too crowded… 🙂
Looks tasty
Thanks – great recipe using pork tenderloin!
Lovely recipe!
Thank you – it is all about the sauce/gravy 🙂
This is such a classic type of recipe, and it looks delicious! Great use of the leftover gravy! Thank you for sharing at Fiesta Friday this week Judi!
Thanks Antonia – pork tenderloin is a favorite cut of meat, especially to grill and have a nice sauce to go with it. Happy FF!
This is a great recipe! I love all of the ingredients.
Always fun to find an old recipe, make it again and it still gets the same high rating 🙂
Looks delicious!
It was!
I love the preparation style of this amazing dish.
Thanks for sharing the new idea.
Thanks – I love to cook pork tenderloins. Always so good whether on/in the stove or grilling. They take well to all kinds of sauces/gravies 🙂