Sunday, September 23, 2007

Grilled Pork Tenderloin with Sherry-Apricot Sauce

2 1lb pork tenderloins


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!


Carrie said...

This looks great! I will be adding it to my menu!

Jhon said...

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.