Ingredients
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2 (1 lb) pork tenderloin
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1/4 cup diced onion
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1/2 cup lemon juice
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1/2 cup Bourbon
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1/2 cup honey
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1/4 cup low sodium soy sauce
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1 tablespoon minced peeled fresh ginger (or 1/4 tsp ground ginger)
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4 garlic cloves, minced
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1/2 teaspoon salt
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cooking spray
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3 tablespoons all-purpose flour
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1 1/4 cups water
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1/4 teaspoon fresh ground pepper
Instructions
- Trim fat from pork.
- Combine onion and next 7 ingredients (through the garlic cloves) and place in a large zip-lock plastic bag.
- Add pork and seal.
- Marinate in refrigerator for 1 hour.
- Remove pork from bag, reserving marinade.
- Salt and pepper pork. (We used a generous portion of fresh ground pepper).
- Prepare grill to medium heat.
- Place pork on a greased grill and reduce heat to low.
- Cover and cook for about 20 minutes for a nice pink color inside. (NOTE: I have a Weber grill and it gets pretty hot on low so use your own judgment. 20 minutes was perfect for us).
- Turn every 5 minutes and baste with 1/2 cup marinade.
- Remove to a 200 degree preheated oven to keep warm. (Let it sit for about 10 minutes while you make the sauce).
- Sauce:
- The onions will be a little crip, so it that does not suit you, remove them with a slotted spoon before preparing the sauce.
- Place flour in a small saucepan.
- Gradually add remaining marinade and water, stirring with a whisk until blended.
- Bring to a boil over medium heat and cook for 3-5 minutes or until thickened, stirring constantly.
- Spoon gravy over pork and serve.