Page 184 - Harrington Family Recipes

Grilled Garlic Lime Pork Tenderloin

Recipe By :Gourmet Magazine, September 1995
Serving Size : 6 Preparation Time :0:00
Categories : Main Dishes - Pork

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 pork tenderloins -- trimmed
6 garlic cloves -- chopped
2 tbsp soy sauce
2 tbsp ginger root -- grated
2 tsp Dijon mustard
1/3 c lime juice
1/2 c olive oil
cayenne to taste

Pork tenderloins should be about 3/4 lb. each

Make marinade: In a blender or small food processor blend all ingredients
except pork, with salt and pepper to taste. In a large sealable plastic
bag, combine pork with marinade. Seal bag, pressing out excess air, and
put in a shallow baking dish. Marinate port, chilled, turning
occasionally, at least 1 day and up to 2 days.

Prepare grill.

Let pork stand at room temperature about 30 minutes before grilling.
Remove pork from marinade, letting excess drip off, and grill on an oiled
rack set 5 to 6 inches over glowing coals, turning every 5 minutes, until
a meat thermometer registers 160 degrees, 15 to 20 minutes.

Transfer meat to a cutting board and let stand 5 minutes before slicing.

Serve with "Jalapeno Onion Marmalade".

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Per Serving (excluding unknown items): 173 Calories; 18g Fat (91.4%
calories from fat); 1g Protein; 3g Carbohydrate; trace Dietary Fiber; 0mg
Cholesterol; 365mg Sodium. Exchanges: 0 Lean Meat; 1/2 Vegetable; 0
Fruit; 3 1/2 Fat; 0 Other Carbohydrates.

Suggested Wine: Red French Burgundy

NOTES : Fixed this for family twice. Makes a wonderful tender meat dish
Fixed for Jerry & Kathy 12/31/97. --ch
Fixed for family on 6/29/02

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