“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, TX
- 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)
- 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. Drain pork, discarding marinade in bags. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack.
Grill pork, covered, over indirect medium heat for 20-30 minutes or until a thermometer reads 145°. Let stand 10 minutes before slicing.
Freeze option: Freeze uncooked pork in bag with marinade. To use, completely thaw in refrigerator. Grill as directed. Yield: 8 servings.
Originally published as Asian Pork Tenderloins in Simple & Delicious May/June 2009, p56
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
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