Rocky Mountain Pork Tenderloin
Posted On 7 July 2019
This recipe has never failed to please. Not sure where I found it originally.
Ingredients
- ¾ cup fresh lemon juice
- ½ cup soy sauce
- 6 tbsp. honey
- 2 small shallots, peeled and halved
- 2 large garlic cloves, peeled and halved
- 2 bay leaves, crumbled
- ½ tsp. salt
- 2 tsp. freshly ground black pepper
- 1 tsp. dry mustard
- ½ tsp. ground ginger
- 1 tsp. chopped fresh parsley
- 3 pounds pork tenderloin
Instructions
- In blender (or food processor with tight lid), combine lemon juice, soy sauce, honey, shallots, garlic, bay leaves, salt, pepper, mustard, ginger, and parsley. Puree and pour over tenderloin and turn to coat. Cover and marinate in refrigerator at least overnight, turning occasionally.1
- Preheat grill to medium-high.
- Remove pork from marinade, reserving marinade.
- Place reserved marinade in sauce pan and heat to boiling. Boil until slightly reduced, about 5 minutes.
- Grill pork, turning frequently, about 20 minutes or until meat thermometer registers 150°F.
- Remove to serving platter and cover with foil to keep warm.
- Slice pork and serve with heated marinade as dipping sauce or pour sauce over the pork.