Grilled Pork Tenderloin Recipe
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Ingredients: |
Ingredients: 2 pork tenderloins (3/4 to 1 pound each)
1/4 cup each orange juice and lemon juice
2/3 cup chopped Major Grey Chutney
1 T. soy sauce
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Directions: |
Directions:Trim fat and silvery membrane from tenderloins. Fold thin ends of meat under for uniform thickness. Tie ends with string and set in bowl. Stir together orange juice, lemon juice, and chutney. Combine 1/4 cup of above mixture with the soy sauce (add soy sauce only to the meat marinade) and coat the meat with it. Cover and chill, turning occasionally, for at least one hour or up to one day.
Cover and chill the remaining chutney dressing for up to one day (to be used with Orzo Pasta Salad - see recipe under "side dishes").
Lift the pork from the marinade and save the marinade. Place the pork on a hot barbecue grill, 4 to 6 inches above medium hot coals or medium high on a gas grill. Close the lid on gas grill. Turn meat to brown evenly, brushing often with reserved marinade until last 5 minutes. It's done when the thermometer registers 150-155º and the center is no longer pink (18 to 22 minutes). Slice the meat and serve with pasta salad. May be served hot or cold. |
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Personal
Notes: |
Personal
Notes: This is a recipe I altered, and it is very well liked by all. We serve it often, and once you make it you'll find it's really easy. A good summer company menu, when served with Orzo Pasta Salad, Bunny's Cheese Bread, Grilled Veggies, and Lemon Angel Cake.
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