| 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 Formatted for MasterCook by Susan Wolfe - vwmv81a@prodigy.com Converted by MM_Buster v2.0l.
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