Herb Grilled Pork Tenderloin

By Totlxtc

Ingredients

• 1/2 * 1/2 cup sherry or reduced-sodium chicken broth
• 3 * 3 tablespoons lemon juice
• 3 * 3 tablespoons reduced-sodium soy sauce
• 3 * 3 tablespoons honey
• 1 * 1 tablespoon canola oil
• 3 * 3 garlic cloves, minced
• 4-1/2 * 4-1/2 teaspoons minced fresh sage or 1-1/2 teaspoons rubbed sage
• 1 * 1 tablespoon minced fresh thyme or 1 teaspoon dried thyme
• 1 * 1 bay leaf
• 2 * 2 pork tenderloins (1 pound each)

Details

Servings 6

Preparation

Step 1

* In a small bowl, combine the first nine ingredients. Pour 3/4 cup marinade into a large resealable plastic bag; add pork. Seal bag and turn to coat; refrigerate for at least 4 hours. Cover and refrigerate remaining marinade.
* Drain and discard marinade. Using long-handled tongs, dip a paper towel in cooking oil and lightly coat the grill rack. Prepare grill for indirect heat using a drip pan. Place pork over drip pan and grill, covered, over indirect medium-hot heat for 25-40 minutes or until a meat thermometer reads 160°, basting occasionally with reserved marinade. Let stand for 5 minutes before slicing. Yield: 6 servings.


Nutrition Facts: 4 ounces cooked pork equals 226 calories, 7 g fat (2 g saturated fat), 84 mg cholesterol, 261 mg sodium, 7 g carbohydrate, trace fiber, 30 g protein. Diabetic Exchanges: 4 lean meat, 1/2 starch.