Grilled Ginger Lime Pork Tenderloin with Coconut Rice

• 5 whole Garlic Cloves
• 2 Tablespoons Soy Sauce
• 1 Tablespoon Ground Ginger
• 2 teaspoons Dijon Mustard
• 1/2 cups Lime Juice
• 13 cups Olive Oil
• 2 pounds Pork Tenderloin
• 2 cloves Garlic, Minced
• 1 can (14 Oz.) Lite Coconut Milk
• 3 Tablespoons Water
• 1/4 teaspoons Salt
• 1 cup White Rice
• 1 Tablespoon Fresh Cilantro, Chopped

1. Directions for Pork In a food processor or blender combine garlic cloves, soy sauce, ginger, mustard, lime juice and olive oil and and process until blended.
2. Add pork to a large plastic food storage bag and pour marinade over it.
3. Add the minced garlic in and seal bag.
4. Marinate overnight.
5. Let pork sit out at room temperature for 30 minutes prior to cooking.
6. Spray grill grates with non-stick cooking spray or oil.
7. Heat grill on medium-high heat.
8. Pull tenderloins out of the marinade and grill on top rack or on indirect heat for 45 minutes turning every 7-10 minutes.
9. Cook until internal temperature reaches 145-150 degrees F or until desired.
10. Let rest for 3-5 minutes before slicing.
11. Directions for Coconut Rice: In a medium sized pot add coconut milk, water and a pinch of salt and bring to boil.
12. Add rice and stir, reduce heat to low and cover for 20 minutes until milk is absorbed and rice is cooked.
13. Add cilantro and additional salt to taste and serve.

garlic, soy sauce, ground ginger, dijon mustard, lime juice, olive oil, tenderloin, garlic, coconut milk, water, salt, white rice, fresh cilantro

Taken from tastykitchen.com/recipes/main-courses/grilled-ginger-lime-pork-tenderloin-with-coconut-rice/ (may not work)