Herb Grilled Pork Tenderloin |
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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 6 |
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A flavorful herb marinade gives a lovely glaze and lots of savory grilled taste to this moist, melt-in-your-mouth tenderloin. The marinade's also great on chicken. Judy Neil-Royal Oak, Michigan Ingredients:
1/2 cup sherry or reduced-sodium chicken broth |
3 tablespoons lemon juice |
3 tablespoons reduced-sodium soy sauce |
3 tablespoons honey |
1 tablespoon canola oil |
3 garlic cloves, minced |
4-1/2 teaspoons minced fresh sage or 1-1/2 teaspoons rubbed sage |
1 tablespoon minced fresh thyme or 1 teaspoon dried thyme |
1 bay leaf |
2 pork tenderloins (1 pound each) |
Directions:
1. In a small bowl, combine the first nine ingredients. Pour 3/4 cup marinade into a large resealable plastic bag; add pork. Seal bag and turn to coat; refrigerate for at least 4 hours. Cover and refrigerate remaining marinade.
2. Drain and discard marinade. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Prepare grill for indirect heat using a drip pan.
3. Place pork over drip pan and grill, covered, over indirect medium-hot heat for 25-40 minutes or until a meat thermometer reads 160°, basting occasionally with reserved marinade. Let stand for 5 minutes before slicing. Yield: 6 servings.
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