Pork Tenderloin - with Mustard Sauce

By á-47

Ingredients

• /34 cup canola oil
• 1/3 cup soyt sauce
• 1/4 cup white vinegar
• 2 Tbsp. lemon juice
• 2 Tbp. worchestershire sauce
• 1 Tbsp. minced fresh parsley
• 1 garlic clove, minced
• 1/4 tea. salt
• 1/4 tea. pepper
• 2 pork tenderloins (1 lb. each)
• .
• MUSTARD SAUCE
• 1/2 cup mayonnaise
• 2 Tbsp. Dijon mustard
• 2 tea. prepared horseradish
• 1 tea. worchestershire sauce
• 1/8 tea. crushed red pepper flakes, optional

Preparation

Step 1

In a large zip-lock combiend the first nine ingredients; add pork. Seal and tun to coat; refrigerate overnight.

Drain and discard marinade. Oil grill rack and 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 thermometer reads 160 degrees. Let stand for 5 minutes before slicing.

In a small bowl, combine the sauce ingredients; serve with the pork.