Two-For-One Pork Tenderloin Recipe - Cooking Index
2 | Limes | |
2 tablespoons | 30ml | Rice-wine vinegar or white vinegar |
2 tablespoons | 30ml | Vegetable oil |
1 tablespoon | 15ml | Reduced-sodium soy sauce |
1 tablespoon | 15ml | Honey |
2 | Garlic | |
1/2 teaspoon | 2.5ml | Dried red-pepper flakes - optional |
1 1/2 lbs | 681g / 24oz | Pork tenderloin - (to 2 lbs) |
To prepare marinade: Cut limes in half; squeeze juice into a 2-cup glass measure. Add vinegar, oil, soy sauce and honey. Peel and mince garlic; add to juice mixture. Add red-pepper flakes. Whisk mixture well to blend in honey.
Place the meat in a self-sealing plastic bag; pour marinade over meat. (Scrape out any honey that clings to glass measure.) Seal bag; refrigerate as long as overnight.
To grill: Heat a gas grill on high. Cook 6 minutes; rotate meat a third. (Pork tenderloins tend to be shaped like triangles.) Cook 6 minutes more; rotate the meat another third so that all sides brown. Cook 8 to 10 minutes more or until internal temperature reaches 160 degrees. Serve at once or refrigerate until ready to serve.
Yield: 8 servings (serves 4 at two meals or 8 at one meal).
Source:
St. Louis Post-Dispatch - 07-27-1998 - By Beverly Mills, with Alicia Ross
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