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Grilled Marinated Pork Tenderloin

MY SISTER, who has always had a knack for tossing spices and ingredients together, introduced this dish to our family at a barbecue she hosted. She worked at the ingredients until she came up with a recipe she could share with all of us. It’s a healthy alternative to steak, easy to prepare and can be made ahead of time.

6 ServingsPrep: 15 min. + marinating Grill: 25 min.

Ingredients

3/4 cup canola oil
1/3 cup soy sauce
1/4 cup white vinegar
2 tablespoons lemon juice
2 tablespoons Worcestershire sauce
1 tablespoon minced fresh parsley
1 garlic clove, minced
1/4 teaspoon salt
1/4 teaspoon pepper
2 pork tenderloins (1 pound each)
MUSTARD SAUCE:
1/2 cup mayonnaise
2 tablespoons Dijon mustard
2 teaspoons prepared horseradish
1 teaspoon Worcestershire sauce
1/8 teaspoon crushed red pepper flakes, optional

Directions

In a large resealable plastic bag, combine the first nine
ingredients; add pork. Seal bag and turn to coat; refrigerate
overnight.
Drain and discard marinade. Using long-handled tongs, moisten a paper
towel with cooking oil and lightly coat the grill rack. Prepare

2 of 2

Grilled Marinated Pork Tenderloin (continued)

Directions (continued)

grill for indirect heat using a drip pan.
Place pork over drip pan and grill, covered, over indirect medium-hot
heat for 25-40 minutes or until a meat thermometer reads 160°.
Let stand for 5 minutes before slicing.
In a small bowl, combine the sauce ingredients; serve with pork.
Yield: 6 servings (2/3 cup sauce).

Nutrition Facts: 4 ounces cooked pork with 5 teaspoons sauce equals 442 calories, 33 g fat (6 g saturated fat), 91 mg cholesterol, 781 mg sodium, 2 g carbohydrate, trace fiber, 31 g protein.

Wine: Medium-Bodied White Wine: Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer