Ingredients
- ½ cup canola oil
- ½ cup reduced sodium soy sauce
- ¼ cup red wine vinegar
- 3 tablespoons lemon juice
- 2 tablespoons Worcestershire sauce
- ½ teaspoon garlic powder
- 1 ½ tablespoons fresh parsley, chopped
- 1 tablespoon dry mustard
- 1 ¼ teaspoons black pepper
- 1 pound pork tenderloin
Directions
- Combine all ingredients except tenderloin in a plastic food storage bag.
- Add tenderloin and turn to coat. Seal bag and refrigerate 4 to 6 hours. Turn tenderloin occasionally to marinade well.
- Remove tenderloin from marinade and discard marinade.
- Grill tenderloin on a medium grill about 30 minutes, or until the internal temperature registers 155 ° Fahrenheit.
- Turn halfway through cooking time.
- Let tenderloin rest 5 to 10 minutes before slicing.
Image
Prep Time
240 min
Nutrition Facts
- Servings per Recipe: 4 - 4 ounce servings
- Calories: 213
- Calories from Fat: 104
- Total Fat: 11
- Cholesterol: 73 mg
- Sodium: 262 mg
- Carbohydrate: 5 g
- Dietary Fiber: 0 g
- Protein: 0 g
- Exchange: 4 lean meat
- Carbohydrate Units: 0