Rocky Mountain Tenderloin
Ingredients
- 2 pork tenderloins, about 500g (1 lb.), 2
- 200 mL Lemon juice, 3/4 cup
- 125 mL Soya sauce, 1/2 cup
- 75 mL Liquid honey, 6 Tbsp.
- 15 mL Ground ginger, 1 Tbsp.
- 10 mL Pepper, 2 tsp.
- 5 mL Dry mustard, 1 tsp.
- 5 mL Parsley, 1 tsp.
- 2 mL Salt, 1/2 tsp
- 3 cloves of garlic, 3
- 2 Bay leaves, crumbled, 2
- 2 shallots, 2
Instructions
- Remove membrane from tenderloins and place in a
ceramic dish.
- Blend remaining ingredients in a small bowl.
- Pour marinade over pork and refrigerate over night.
Turn over in morning.
- Remove tenderloins from marinade.
- Place marinade in a small saucepan and reduce
by half. Set aside 1/4 cup (75 mL) to baste while cooking. Remaining
marinade will be served as a sauce.
- Grill over medium hot heat for approximately 20
minutes, to an internal temperature of 155 F ( 68) Baste periodically
with cooked marinade.
- Remove from grill, tent loosely and let rest for
5 minutes.
- Slice into thick slices and serve with sauce.
- Makes 4 servings.
Recipe courtesy Sask Pork
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