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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 6 |
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This recipe is perfect for barbecues and parties! A spicy citrus marinade adds plenty of flavor to the tenderloin overnight. Then you can grill the meat in just minutes the next day. Rosetta Hockett of Colorado Springs, Colorado Ingredients:
1/3 cup orange juice |
1/3 cup reduced-sodium soy sauce |
3 tablespoons lemon juice |
2 tablespoons olive oil |
1 large onion, chopped |
1 cup chopped green onions |
1 jalapeno pepper |
3 tablespoons minced fresh thyme or 2 teaspoons dried thyme |
3/4 teaspoon salt |
3/4 teaspoon each ground allspice, cinnamon and nutmeg |
1/4 teaspoon ground ginger |
1/4 teaspoon pepper |
2 pork tenderloins(1 pound each) |
Directions:
1. In a food processor, combine the orange juice, soy sauce, lemon juice, oil, onion, green onions, jalapeno, thyme, salt, allspice, cinnamon, nutmeg, ginger and pepper. Cover and process until smooth. Pour into a large resealable plastic bag; add the pork. Seal bag and turn to coat; refrigerate overnight.
2. Drain and discard marinade. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Prepare the grill for indirect heat using a drip pan.
3. Place pork over drip pan and grill, covered, over indirect medium-hot heat for 20-25 minutes or until a meat thermometer reads 160°. Let stand for 5 minutes before slicing. Yield: 6 servings.
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