MARINADE
*1 cup olive oil
*1/2 cup bourbon
*3 tbsp honey
*1/2 cup lemon juice
*1 tbsp minced garlic
*1 1/2 tbsp fresh ginger root – peeled and grated
*1/4 cup soy sauce
*1/2 cup thinly sliced onion
*2 tbsp fresh sage – coarsely chopped
*2 tsp pepper
*1 tsp salt


MAIN DISH
*3 pork tenderloins

GRILLING MATERIALS
*1 charcoal briquettes
*6 wood chips (up to – preferably fruitwood

Put all the marinade ingredients together and make sure to blend them well. You can prepare the marinade a day ahead and leave it for 24 hours.
In a ceramic or glass dish, place the pork tenderloins to marinate. Turn the meat occasionally as you marinate for 24 hours in the refrigerator.
For cooking, pat the pork dry. Start preheating the charcoal in an outdoor grill, using water soaked wood chips that have been soaked for half hour. Add the chips into the hot coals and set the pork to roast for about 40 minutes or until the internat temperature reaches 165 degrees F.
Leave the pork to sit for about 10 minutes to allow the juices to draw back into the meat. Serve with green tomato chutney.
Makes 6 servings.

Source: http://pork-recipes.com