Citrus and Soy Marinated Pork Tenderloin

This is a delicious and really simple meal.  In fact, it's perfect for company, because you do a lot of the work the day before so that you can concentrate on side dishes on the actual day of cooking.  You just need a little forethought to start it marinating the day before.

Don't worry about it being a little pink in the middle.  It's not like chicken - it doesn't have to be cooked until all the pink is gone.  You really don't want to overcook it, or it will be tough, so having an instant-read thermometer is really beneficial here.

I have actually never tried grilling this as the directions say, because our grill is an embarrassment.  Dead spots, hot spots, rust - you name it!  Father's Day is coming up and I think I know exactly what Daddy is getting.  I have great results making this in the oven, so give it a try either way.

My kids love this meal.  Even the picky eater! And the friends who have tried this meal have all really enjoyed it too.  I love it because it's quick, easy and healthy.

Citrus and Soy-Marinated Grilled Pork Tenderloin
*Serves 6

INGREDIENTS:
2-3 pounds pork tenderloin
3/4 cup olive oil
1/3 cup soy sauce
2 tablespoons Worcestershire sauce
1 tablespoon dry mustard
1 teaspoon salt
1 teaspoon black pepper
2 tablespoons red wine vinegar
1 teaspoon dried parsley flakes
2 cloves garlic, finely minced
2 tablespoons freshly squeezed lemon juice (from about 1 lemon)

DIRECTIONS:
Combine all the ingredients except the pork and mix well. Pour the marinade into a ziploc bag or baking dish and add the pork tenderloin, making sure the marinade completely covers the pork. Marinade for 8-10 hours.

Preheat an outdoor grill (charcoal or gas). Grill the pork tenderloin about 3-4 minutes on each of its four sides (the exact time will depend on the temperature of your grill) or the internal temperature is about 150 to 155 degrees. Remove from the grill, tent with foil, and allow to rest 10 minutes before slicing and serving.

If you're not able to grill, you can cook it in the oven easily.  Preheat the oven to 450 degrees (yes, you read that right).  Place tenderloin in a shallow roasting pan (I use a glass or metal 9x13 inch pan), add a little of the marinade in the bottom and cook uncovered until the roast reaches 155-160 degrees in the thickest part.  This could take 20-30 minutes depending on the thickness of the roast.

If you'd like to use the marinade as a sauce, just make sure to boil it for a couple of minutes before you use it. Or you can reserve some of the marinade before you put the meat in it, and then heat it up before serving. Just don't mix those directions up!  If the marinade touched the meat, then you have to boil it.

Recipe Source: adapted slightly from melskitchencafe.com