Monday, September 3, 2007


2 tsp. crushed and chopped fresh garlic
1/4 cup lite soy sauce
1/4 cup oil
1/4 cup lemon juice
1/4 cup chopped fresh parsley
1 pork tenderloin

DIRECTIONS: Mix all marinade ingredients in small resealable plastic bag. Massage bag to mix ingredients. Remove a few tablespoons for basting the pork while it cooks and put it in a small cup or covered container. Add pork tenderloin to the bag. Massage to distribute marinade around meat, and refrigerate for at least 30 minutes, or up to a day. When ready to cook the meat, have grill at medium-high temperature (about 400-450 degrees). Turn one burner off and place meat on the turned-off burner, using the grill like an oven. Baste with the reserved marinade occasionally. Cooking time will depend on heat of the grill and thickness of the meat. Use an instant-read thermometer to test for doneness. Remove pork at about 155 degrees and let it rest for about 10-15 minutes to finish cooking and allow juices to settle. Slice like a london broil (at an angle) so you can get larger pieces. Leftover meat makes great sandwiches. (I buy pork tenderloins when they go on sale, and sometimes freeze them in the marinade. The picture below shows about a half of a tenderloin. For just the two of us, this is plenty and we have meat left over for sandwiches.) The marinade is a lick-your-fingers marinade. Really, really good. I've been using this recipe for many years and have never grown tired of it.

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