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Grilled Pork Tenderloin

Becky Luigart-Stayner; Cindy Barr
Yield 14 servings (serving size: 3 ounces pork)
When the weather is mild, Hunt grills the pork outdoors. If it's too cold to grill, you can roast the tenderloins at 425° for 20 minutes or until a thermometer registers 160°; let stand 10 minutes before slicing.

Ingredients

  • 1 cup olive oil
  • 1 cup orange juice
  • 1/4 cup chopped green onions
  • 2 teaspoons ground white pepper
  • 2 teaspoons salt, divided
  • 3 (1-pound) pork tenderloins, trimmed
  • Cooking spray

Nutrition Information

  • calories 176
  • caloriesfromfat 35 %
  • fat 6.9 g
  • satfat 1.9 g
  • monofat 3.7 g
  • polyfat 0.6 g
  • protein 25.7 g
  • carbohydrate 1.1 g
  • fiber 0.1 g
  • cholesterol 72 mg
  • iron 1.4 mg
  • sodium 234 mg
  • calcium 8 mg

How to Make It

  1. Combine first 4 ingredients in a large zip-top plastic bag. Add 1 teaspoon salt and pork to bag; seal and shake well. Marinate in refrigerator 2 hours, turning bag occasionally.

  2. Preheat grill.

  3. Remove pork from bag; discard marinade. Sprinkle pork evenly with remaining 1 teaspoon salt. Place pork on grill rack coated with cooking spray; grill 20 minutes or until a thermometer registers 160° (slightly pink). Let stand 10 minutes before slicing thinly.