“You might guess that the quail hunts at Pine Hill are some of the best, and you can go for that. You might have heard about Hilton, his mules, and his jokes, and you can go just to experience that. And you might also think a setting of quiet pines and a serene lake to fish in sounds ideal, and you can go for just that, too. But, you can also simply go for the food. Why not make a trip to a place that has superb hospitality, first-rate hunting, and delicious food? We can’t find a reason not to.” -Mary Katherine Sharman
Recipe provided by Pine Hill Plantation.
Featured from “Field to Fork” in the October-November 18 issue.
- Two 1-pound pork tenderloins
- ¼ cup soy sauce
- ¼ cup bourbon
- ¼ olive oil
- ¼ cup honey
- ¼ cup brown sugar
- ½ cup chopped onion
- 1 head garlic, minced
- 3 tablespoons Dijon mustard
- 1 tablespoon salt
- 1 tablespoon pepper
- Combine all ingredients into a gallon freezer Ziplock. Add pork, and marinate for at least 8 hours, turning occasionally. Remove pork and reserve marinade.
- Have grill hot, and smoke with mesquite chips or wood. Grill the meat, covered, about 10 minutes on each side, while basting with marinade, until internal temperature is 155 degrees.
- Let the pork rest for 10 minutes, then slice and serve.
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