Asian Pork Tenderloins
“These mouthwatering tenderloins are a summer favorite at our house and so easy to prepare. They’ll have family and guests alike asking for seconds…and thirds!”
Joan Hallford – North Richland Hills, TX8 ServingsPrep: 10 min. + marinating Grill: 25 min.
Ingredients
- 1/2 cup olive oil
- 1/3 cup lime juice
- 2 tablespoons minced garlic
- 2 tablespoons minced fresh gingerroot
- 2 tablespoons soy sauce
- 2 teaspoons Dijon mustard
- Dash cayenne pepper
- 4 pork tenderloins (3/4 pound each)
Directions
- For marinade, in a blender combine the first seven ingredients; cover
- and process until blended. Divide marinade between two large
- resealable plastic bags; add two tenderloins to each bag. Seal bags
- and turn to coat; refrigerate for at least 4 hours or overnight.
- Prepare grill for indirect heat, using a drip pan. Drain and discard
- marinade. Moisten a paper towel with cooking oil; using long-handled
- tongs, lightly coat the grill rack.
- Place pork over drip pan and grill, covered, over indirect medium-hot
- heat for 20 to 30 minutes or until a thermometer reads 145°. Let
- stand for 10 minutes before slicing. Yield: 8 servings.
Nutrition Facts: 5 ounces cooked pork equals 285 calories, 15 g fat (3 g saturated fat), 95 mg cholesterol, 237 mg sodium, 1 g carbohydrate, trace fiber, 34 g protein.