Prep 2 hrs 15 mins
Cook 35 mins
This is a delicious pork recipe that I found in the August of 2004 Midwest Living magazine. The marinade can be used on chicken as well! The first time I made this, I halved the recipe and used 6 boneless pork loin chops. The preparation time includes time to marinate.
- 2 (12 ounce) pork tenderloin
- 3 tablespoons dried oregano, crushed
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon ground black pepper
- 1 cup olive oil
- 1⁄2 cup lemon juice
- 1⁄2 cup soy sauce
- Trim away any fat from the meat.
- In a small bowl, combine oregano, salt and black pepper.
- Sprinkle mixture evenly over both sides of meat; rub in with your fingers.
- Place the meat in a plastic bag set in a shallow dish.
- For marinade: In a small bowl, combine oil, lemon juice and soy sauce.
- Pour over meat; seal bag.
- Marinate in the refrigerator for at least 2 hours, turning the bag occasionally.
- Drain meat, and discard the leftover marinade.
- For a charcoal grill: Arrange hot coals around a drip pan.
- Place meat on grill rack over drip pan.
- Cover and grill for 30- 35 minutes or till a meat thermometer reads 155 degrees.
- For a gas grill: Place the meat on a rack in a roasting pan, place on grill rack and grill at medium-high, as directed.
- Let stand for 10 minutes before slicing.