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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 8 |
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âThese mouthwatering tenderloins are a summer favorite at our house and so easy to prepare. Theyâll have family and guests alike asking for secondsâ¦and thirds!â Joan Hallford â North Richland Hills, TX 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:
1. 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.
2. 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.
3. 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. Serve immediately.
4. Or before grilling, cover and freeze for up to 3 months.
5. To use frozen pork tenderloins: Thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before grilling. Cover and grill according to directions. Yield: 8 servings.
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