Bourbon & Honey Smoke-Roasted Pork Tenderloin

----------------------------------MARINADE----------------------------------
      1 c  Olive oil                         1/4 c  Soy sauce
    1/2 c  Bourbon                           1/2 c  Thinly sliced onion
      3 tb Honey                               2 tb Fresh sage
    1/2 c  Lemon juice                              -- coarsely chopped
      1 tb Minced garlic                       2 ts Pepper
  1 1/2 tb Fresh ginger root                   1 ts Salt
           -- peeled and grated

---------------------------------MAIN DISH---------------------------------
      3    Pork tenderloins

-----------------------------GRILLING MATERIALS-----------------------------
           Charcoal briquettes                     6    Wood chips (up to 8)
                                                        preferably fruit wood

  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.