2 1lb pork tenderloins
Marinade
1/2 cup peanut oil
1/3 cup soy sauce
1/4 cup red wine vinegar
3 T lemon juice
2 T Worcestershire sauce
1 T fresh chopped parsley
1 T dry mustard
1/2 t cracked pepper
Combine marinade ingredients in a heavy duty zip top plastic bag or shallow container. Add tenderlions, turning to coat. Cover or seal and chill overnight or at least 4 hours. Remove tenderlions from marinade. Grill, covered, 6 inches from medium coals (300-400 degrees) for 12-14 minutes, or until done. (DH actually smoked ours for like an hour). Turn and baste once durning cooking time. Serves 6.
Sherry-Apricot Sauce
1/4 cup soy sauce
1/4 cup sherry
1 small jar of Apricot Preserves
Simmer over low heat in a small sauce pan until desired consistency. Spoon over the top of warm pork tenderloin and enjoy!
2 comments:
This looks great! I will be adding it to my menu!
As we know that sherry wine has a very minimal alcohol content, then we can use this safely even for cooking. Thanks for sharing this recipe.
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