Ingredients
1 Cup fresh squeezed orange Juice
1 Tablespoon orange zest
1/4 Cup fresh squeezed lime juice
1 Tablespoon lime zest
1 Cup Brown Sugar
1/2 teaspoon kosher salt
2 Tablespoons Oil
4 Tabespoons Cider vinegar (can substitute plain)
2 bay leaves (optional)
Preparation
Mix all ingredients well
Butterfly tenderloin and remove silver skin
Marinate in ziplock bag for 2 to 24 hours.
Grill until it reaches 143 degrees on a meat thermomter.
Reduce Sauce while grilling meat and serve over meat
