Ingredients
2 1-lb pork tenderloins.
Marinade
1/2 cup lite Soy Sauce
1/4 cup Olive Oil (extra Virgin)
1/4 cup Red Wine Vinegar
1 tsp Oregano (dry)
1/2 tsp Basil (dry)
1/2 tsp Garlic Minced
1/4 tsp Pepper, fresh ground
1 Tbsp Parsley (fresh)
Preparation
Mix marinade directly in a plastic sealable bag large enough to hole both tenderloins.
Remove any silver shin from tendeloins and then stab each tendeloin several time with a serving fork.
Marinade pork overnight in refrigerate, turning occasionally.
Remove Port Tenderloins from marinade, pour marinade into a bowl.
Cook on covered grill, over drip pan, basting frequently with marinade. Grill 1 to 1 1/2 hours until done. Meat thermometer 170 degrees.
