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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