| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats |
St. Louis |
Post3 |
8 |
servings |
INGREDIENTS
| 2 |
|
Limes |
| 2 |
tb |
Rice-wine vinegar or white vinegar |
| 2 |
tb |
Vegetable oil |
| 1 |
tb |
Reduced-sodium soy sauce |
| 1 |
tb |
Honey |
| 2 |
|
Cloves Garlic |
| 1/2 |
ts |
Dried red-pepper flakes; optional |
| 1 1/2 |
lb |
Pork tenderloin; (to 2 lbs) |
INSTRUCTIONS
To prepare marinade: Cut limes in half; squeeze juice into a 2-cup glass
measure. Add vinegar, oil, soy sauce and honey. Peel and mince garlic; add
to juice mixture. Add red-pepper flakes. Whisk mixture well to blend in
honey. Place the meat in a self-sealing plastic bag; pour marinade over
meat. (Scrape out any honey that clings to glass measure.) Seal bag;
refrigerate as long as overnight. To grill: Heat a gas grill on high. Cook
6 minutes; rotate meat a third. (Pork tenderloins tend to be shaped like
triangles.) Cook 6 minutes more; rotate the meat another third so that all
sides brown. Cook 8 to 10 minutes more or until internal temperature
reaches 160 degrees. Serve at once or refrigerate until ready to serve.
Yield: 8 servings (serves 4 at two meals or 8 at one meal).
Recipe Source: St. Louis Post-Dispatch - 07-27-1998 By Beverly Mills, with
Alicia Ross
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