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Ingredients
- 2 12 to 16 oz. pork tenderloins
- 3 T. dried oregano, crushed
- 1/2 tsp. salt
- 1/2 tsp. ground black pepper
- 1 C. olive oil
- 1/2 C. lemon juice
- 1/2 C. soy sauce
Details
Servings 10
Preparation
Step 1
1. Trim 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.
2. For marinade: In a small bowl combine oil, lemon juice and soy. Pour over meat, seal bag. Marinate in the refrigerator for 2 hours, turning bag occasionally. Drain meat, discard marinade.
3. For a charcoal grill: Arrange hot
coals around a drip pan, (For medium hot heat, you should be able to hold your hand over the heat at the height of the food for 3 seconds.) Place meat on grill rack over drip pan. Cover and grill for 30 to 35 minutes or until an instant read thermometer inserted in meat registers 155°. For a gas grill: Adjust for indirect cooking. Place the meat on a rack in a roasting pan, place on grill rack and grill at medium-high, as directed.
4. Let stand 10 minutes before slicing.
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