Asian Pork Tenderloins

• 1/2 cup olive oil
• 1/3 cup lime juice
• 2 tablespoons minced garlic
• 2 tablespoons minced fresh gingerroot
• 2 tablespoons soy sauce
• 2 teaspoons Dijon mustard
• Dash cayenne pepper
• 4 pork tenderloins (3/4 pound each)

1. For marinade, in a blender, combine the first seven ingredients; cover and process until blended. Divide marinade between two large resealable plastic bags; add two tenderloins to each bag. Seal bags and turn to coat; refrigerate for at least 4 hours or overnight.
2. Prepare grill for indirect heat. Drain pork, discarding marinade in bags. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack.
3. Grill pork, covered, over indirect medium heat for 20-30 minutes or until a thermometer reads 145u0b0. Let stand 10 minutes before slicing. Freeze option: Freeze uncooked pork in bag with marinade. To use, completely thaw in refrigerator. Grill as directed.

olive oil, lime juice, garlic, fresh gingerroot, soy sauce, mustard, cayenne pepper, pork

Taken from www.tasteofhome.com/recipes/asian-pork-tenderloins/ (may not work)