A flavorful herb marinade turns this tenderloin into a mouthwatering creation. The marinade is also great on chicken.
—JUDY NEIL ROYAL OAK, MI
PREP: 10 MIN. + MARINATING • GRILL: 25 MIN. • MAKES: 6 SERVINGS
1/2 cup sherry or reduced-sodium chicken broth
3 tablespoons lemon juice
3 tablespoons reduced-sodium soy sauce
3 tablespoons honey
1 tablespoon canola oil
3 garlic cloves, minced
4 1/2 teaspoons minced fresh sage or 1 1/2 teaspoons rubbed sage
1 tablespoon minced fresh thyme or 1 teaspoon dried thyme
1 bay leaf
2 pork tenderloins (1 pound each)
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.
2. Drain pork and discard marinade. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Prepare grill for indirect heat using a drip pan.
3. Place pork over drip pan and grill, covered, over indirect medium-hot heat for 25-40 minutes or until a thermometer reads 160°, basting occasionally with reserved marinade. Let stand for 5 minutes before slicing.
PER SERVING 226 cal., 7 g fat (2 g sat. fat), 84 mg chol., 261 mg sodium, 7 g carb., trace fiber, 30 g pro. Diabetic Exchanges: 4 lean meat, 1/2 starch.