Prep 24 hrs
Cook 15 mins
A great marinade for pork. The marinating could be done for a shorter time, but I love the flavor it gets after sitting that long.
- 6 clove garlic, chopped
- 29.58 ml soy sauce
- 29.58 ml grated fresh gingerroot
- 9.85 ml Dijon mustard
- 78.07 ml fresh lime juice
- 118.29 ml olive oil
- cayenne, to taste
- 4 (1360.77 g) pork tenderloin, trimmed
- Put all ingredients except pork in a blender or food processeor with salt and pepper to taste.
- Put the pork in a sealable plastic bag and pour the marinade over it.
- Put in the refrigerator for 1-2 days, turning occassionally.
- Let pork stand at room temperature about 30 minutes before cooking.
- Cook over prepared grill turning every 5 minutes until it registers 160 on a meat thermometer (about 15-20 minutes).
- Let stand 5 minutes before slicing.
People, this is exceptional!! The flavor is so magnificent you MUST try this. I did not change anything. I had five Iowa Pork Chops that I marinated overnight. I can only imagine what the flavor would be like after 2 days in the marinade!!! Rodger did not say how much cayenne pepper to use so I added ½ teaspoon. Rodger thank you for sharing this, it has become a family favorite!!! I keep my gingerroot in the freezer I think it grates easier.
This was just excellent. I was able to marinate mine for 2 days and it was melt in your mouth juicy and oh so flavorful. The wind was blowing too hard to grill so I baked mine for 40 minutes at 350 and broiled it for 5 minutes longer to brown well. Excellent. Thanks for sharing. :)
So tender and juicy! I was only able to marinate it for about four hours and it was amazing. I can only imagine how much better it would be after 24 hours. The kids gobbled it up and went for seconds and thirds! This is definitely a keeper - thank you Rodger!