Trim fat from tenderloins. Place tenderloins in a large heavy-duty, zip-top plastic bag. Pour marinade over tenderloins; seal bag, and shake until meat is well coated. Marinate in refrigerator 24 hours, turning bag occasionally.
Remove tenderloins from marinade. Insert a meat thermometer into thickest part of 1 tenderloin, if desired. Coat grill rack with cooking spray; place on grill over medium-hot coals (350° to 400°). Place tenderloins on rack; grill, covered, 20 to 25 minutes or until meat thermometer registers 160°, turning frequently and basting with reserved marinade. Let pork stand 10 minutes. Cut diagonally across grain into thin slices.
To Freeze: Cut raw tenderloins crosswise into 3 (8-ounce) portions; place in 3 labeled heavy-duty, zip-top plastic bags. Pour 1/4 cup marinade into each bag; seal bags, and shake until meat is well coated. Freeze up to 3 months. To Serve Two: Thaw 1 (8-ounce) bag in refrigerator 24 hours. (Do not marinate further after thawing.) Follow grilling instructions above.
Cooking Light Light Cooking for Two
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