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2 1 lb. pork tenderloins, trimmed of
any excess fat
Marinade
3 tablespoons light/reduced sodium soy sauce
3 tablespoons fresh orange juice
3 tablespoons rice vinegar
2 tablespoons honey
1 1⁄2 tablespoons olive oil
1 teaspoon Chinese five-spice powder (available at most major markets
or Asian specialty stores)
In a large bowl, combine the marinade ingredients. Add the pork
tenderloins and coat with the marinade. Cover and refrigerate for
1 hour or overnight. Drain the marinade and discard. Heat an outdoor
grill with the grill rack set 6 inches from the heat source. Coat
the grill rack with cooking spray. Heat the grill to medium high.
Add both pork tenderloins and grill for another 5 minutes with the
grill lid open. Turn each tenderloin over and grill for 5 minutes.
Cover the grill and cook for an additional 20 minutes until the
tenderloins are cooked through, turning the pork occasionally. There
should be no traces of pink and the internal temperature should
reach 170°F.
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