Pork Tenderloin

Here is a wonderful recipe for grilled Pork Tenderloin that you can serve with either a Cherry Sauce or a White Bar-b-que Sauce! Both are delicious! If you are having a dinner party and need an easy pick up food... this makes a great entree if grilled ahead, sliced, and placed in Sister Schubert rolls served with the White Bar--que sauce on the side! Of course it doesn't hurt to have such a handsome guy grilling the pork tenderloins for you!

Marinade for 4 small pork tenderloins

1/2 C conala oil ( i use half olive oil and half canola!)

1/2 C soy sauce (low sodium)

1 clove garlic, minced

1/3 C red wine vinegar

1 T dry mustard

3 T lemon juice

1 1/2 t pepper

2-3 T worcestershire sauce

1/4 C pickapeppa sauce 

1/4 C terriaky sauce

2 big squirts of catsup

mix all ingredients well. Place 3-4 individual pork tenderloins, cleaned and ready to marinate in a large baggie. Pour marinade over and let sit in fridge for atleast 24 hours, turning to coat every now and then.

Grill over low heat until no longer pink!!!!

Serve with Cherry Sauce or White Bar-b-que Sauce

Cherry Sauce

12 oz jar cherry preserves

2 Tight corn syrup

1/4 C red wine vinegar

1/4 t salt, cinnamon, nutmeg and cloves

1/4 C already toasted almonds (which you have toasted in a skillet or in the oven)

combine all ingredients except almonds... bring to a low boil. stir frequently, reduce heat and simmer 2-5 minutes. Add almonds. Keep at room temp or slightly warm and serve with sliced pork.

White Bar-B-Que Sauce

2/3 C mayo

1/3 C apple cider vinegar

1 t salt and pepper to taste

mix and heat over low.... Serve warm with Pork Tenderloin or with Grilled Chicken