Grilled Beef Sauce
Description
This recipe features pork tenderloins marinated for 24 hours in a bold blend of bourbon, honey, soy sauce, and fresh ginger. The meat is grilled over fruitwood charcoal to achieve a smoky, caramelized exterior while remaining juicy inside. It is best served hot or cold, accompanied by a green tomato chutney.Ingredients
Directions
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Combine all marinade ingredients; blend well.
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The marinade for this dish can be prepared a day in advance; marinating should go on for 24 hours.
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Lay the pork tenderloins in a ceramic or glass dish and pour marinade over them.
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Turn the tenderloins several times during the 24 hours that they are marinating in the refrigerator.
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When ready to cook, pat the pork dry.
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Preheat charcoal in an outdoor grill and soak the wood chips in water for 30 minutes.
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Add the chips to the hot coals.
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Roast the pork evenly for about 40 minutes, until its internal temperature is 165 F.
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If pork is to be eaten hot,
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allow it to sit on the edge of the
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grill for 10 minutes or so after it is cooked so that the juices can be drawn back into the meat.
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Good served either hot or cold, accompanied by a green tomato chutney.
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In "The New Carry-Out Cuisine" by Phyllis Meras with Linda Glick Conway.
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Boston: Houghton Mifflin Company, 1986.
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Pg.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 813.4kcal
- % Daily Value *
- Total Fat 63.5g98%
- Saturated Fat 9.4g47%
- Cholesterol 55.5mg19%
- Sodium 5767.2mg241%
- Total Carbohydrate 22.4g8%
- Dietary Fiber 4.4g18%
- Sugars 11.3g
- Protein 22.6g46%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
beef, blending, bourbon, briquettes, charcoal, chips, chopped, coarsely, dish, fresh, fruitwood, garlic, ginger, grated, grilled, grilling, honey, indian, juice, lemon
