48-Hour Pork Tenderloin

1. 1

   Place meat in a large (1-gallon) heavy-duty resealable plastic bag.

2. 2

   Measure all remaining ingredients into a jar with a tight-fitting lid.

3. 3

   Shake vigorously to combine well; pour marinade over tenderloins.

4. 4

   Refrigerate for 24 to 48 hours.

5. 5

   Note: If marinating in a glass dish instead of a plastic bag, the liquid probably won't cover the tenderloin entirely, so you will need to turn the meat several times for the flavor to penetrate evenly.

6. 6

   When ready to cook, discard the marinade and grill over medium coals until thoroughly done but still slightly pink in the center (15- 20 minutes).

7. 7

   Allow meat to rest for about 5 minutes before cutting, spooning a small amount of the juice which collects over each slice.

* Per serving · 4 servings · Values may vary.