Herb Grilled Pork Tenderloin
- 1/2 cup sherry or reduced-sodium chicken broth
- 3 tablespoons lemon juice
- 3 tablespoons reduced-sodium soy sauce
- 3 tablespoons honey
- 1 tablespoon canola oil
- 3 garlic cloves, minced
- 4-1/2 teaspoons minced fresh sage or 1-1/2 teaspoons rubbed sage
- 1 tablespoon minced fresh thyme or 1 teaspoon dried thyme
- 1 bay leaf
- 2 pork tenderloins (1 pound each)
- In a small bowl, combine the first nine ingredients. Pour 3/4 cup marinade into a large resealable plastic bag; add pork. Seal bag and turn to coat; refrigerate for at least 4 hours. Cover and refrigerate remaining marinade.
- Drain and discard marinade. Lightly oil the grill rack. Prepare grill for indirect heat using a drip pan.
- Place pork over drip pan and grill, covered, over indirect medium-hot heat for 25-40 minutes or until a thermometer reads 160u0b0, basting occasionally with reserved marinade. Let stand for 5 minutes before slicing.
sherry, lemon juice, soy sauce, honey, canola oil, garlic, fresh sage, thyme, bay leaf, pork
Taken from www.tasteofhome.com/recipes/herb-grilled-pork-tenderloin/ (may not work)