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Grilled Pork Tenderloin

Fresh marjoram adds great flavor to this pork tenderloin served hot off the grill.

Grilled Pork Tenderloin

Pork
3 (3/4-pound) pork tenderloins

Marinade
1/4 cup oil
2 tablspoons white wine vinegar
2 tablespoons fresh chopped marjoram leaves
1/2 teaspoon salt
1/4 teaspoon pepper

Directions
Place pork tenderloins in resealable food storage bag.

Combine all marinade ingredients in small bowl; mix well. Pour marinade over pork. Seal bag; turn several times to coat. Refrigerate 2 to 24 hours to marinate, turning occasionally.

Preheat gas or charcoal grill. Remove pork from marinade; reserve marinade. Place pork on grill over medium heat 4 to 6 inches from heat source. Cover grill or tent foil over pork. Cook 20 to 25 minutes or until no longer pink in center (160°F. on meat thermometer), turning occasionally and brushing with reserved marinade. Discard any remaining marinade. To serve, slice pork tenderloins diagonally. 10 servings.

TO BAKE: Preheat oven to 400°F. Place marinated tenderloins in 13×9-inch pan. Bake 20 to 25 minutes or until no longer pink in center (160°F. on meat thermometer), turning occasionally and brushing with reserved marinade. Discard any remaining marinade.

TIP: 2 teaspoons dried marjoram leaves may be substituted for 2 tablespoons fresh marjoram if needed.

Similar Recipe:

Pork Chops with Rhubarb Chutney

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