1 1/2 pound lean pork tenderloin
1/3 cup diced onion
1/3 cup lemon juice
1/3 cup bourbon whiskey
3 tablespoons honey
3 tablespoons low-sodium soy sauce
2 teaspoons minced peeled gingerroot
2 teaspoons olive oil
3 garlic cloves, minced
2 tablespoons all-purpose flour
1 cup water

Trim fat from pork. Combine the remaining ingredients except flour and water in a large resealable plastic bag. Add pork; seal bag, and marinate in refrigerator for 30 minutes. Remove pork from bag, reserving marinade. Salt and pepper to taste.

Place the pork on grill rack coated with cooking spray. Cover and cook for 30 minutes or until meat thermometer registers 160 degrees, turning and basting pork occasionally. Cut the pork into 1/4-inch-thick slices; set aside, and keep warm.

Place flour in a small saucepan. Gradually add remaining marinade and water, stirring with a wire whisk until blended. Bring to a boil over medium heat, and cook 3 minutes or until thickened, stirring constantly. Spoon gravy over pork; serve remaining ingredients over mashed potatoes, if desired.

Makes 6 Servings
Serving Size: 4 ounces