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Directions: 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.
| Ingredients:
1 Cup(s) Shallot -- finely chopped
1/2 Cup(s) Bourbon
3 Tablespoon(s) Cl Garlic
1/2 Cup(s) Celery, rib, chopped
1 Tablespoon(s) Minced garlic
1 1/2 Tablespoon(s) Fresh ginger root
1/4 Cup(s) Cloves garlic -- chopped
1/2 Cup(s) Thinly sliced onion
2 Tablespoon(s) Fresh sage
2 Teaspoon(s) Pepper
1 Teaspoon(s) Cloves of Garlic, unpeeled
3 Pork tenderloins
6 Wood chips (up to 8) |
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