Honey-Bourbon Pork Tenderloin

Lets have fun using some Bourbon!!


3 lean pork tenderloins
1/2 cup diced onion
1/2 cup lemon juice
1/2 cup Red Stag Honey-Tea Bourbon Whiskey
1/4 cup honey
1/4 cup low-sodium soy sauce
1 tablespoon minced peeled gingerroot
2 tablespoons olive oil
4 garlic cloves, minced
1/2 teaspoon salt
1/4 teaspoon pepper
Vegetable cooking spray
1/4 tablespoons all-purpose flour
1/4 cups water


Trim fat from pork. Combine onion and the next 7 ingredients (onion through garlic) in a large zip-top heavy-duty plastic bag. Add pork; seal bag, and marinate in refrigerator for 30 minutes.

Pre-Heat oven at 400°F.  Spray a baking dish with cooking spray and transfer pork and half of marinade to a baking dish.  Place other half of marinade in a sauce pan.  Bake for 40 minutes, or until pork interior temperature is 160, basting pork occasionally with marinade.

Place flour and water in a jar and shake until well mixed and there are no lumps. Bring marinade to a boil over medium heat.   Gradually add the flour mixture to the remaining marinade, stirring with a wire whisk until blended, cook 3 minutes or until thickened, stirring constantly. *YOU MAY *NOT NEED ALL OF FLOUR MIXTURE.  STOP WHEN SAUCE HAS REACHED DESIRED THICKNESS.

Cut the pork into 1/4-inch-thick slices; set aside, and keep warm.  Spoon gravy over pork; serve with mashed potatoes, if desired.

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