We have a lot of cookouts, and this recipe is a favorite of ours when we're eating outdoors. It's simple to prepare...and simply delicious.
- 2 pork tenderloins (about 1 pound each)
- 1 bottle (8 ounces) reduced-fat Italian salad dressing
- Place tenderloins in a bowl. Pour dressing over. Cover and refrigerate for 6-8 hours or overnight. Grill over hot heat for 15-20 minutes or until done. Slice and serve immediately. Yield: 6 servings.
Originally published as Grilled Pork Tenderloin in Country August/September 1993, p51
Light-Bodied Red Wine
Enjoy this recipe with a light-bodied red wine such as Pinot Noir.
Reviews for Grilled Pork Tenderloin
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Reviewed Jul. 1, 2010
"What a simple recipe! And it comes out tender, with a great taste."
Reviewed Jun. 11, 2010
"Definitely let it marinate overnight."