Filet de porc grillé

Ingrédients

• 3 tablespoons olive oil
• 3 tablespoons low sodium soy sauce
• 3 tablespoons fresh lemon juice
• 2 tablespoons light brown sugar
• 1 tablespoon Dijon mustard
• 6 cloves garlic (minced)
• 1 teaspoon dried oregano (or Italian seasoning)
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 2 pork tenderloins (1 to 1.5 pounds each)

Préparation

1. 1

   In a small bowl, whisk together the olive oil, soy sauce, lemon juice, brown sugar, Dijon mustard, garlic, dried oregano, salt and pepper until well combined. Reserve 2 tablespoons of the marinade in a separate small dish to brush on the pork partway through cooking.

2. 2

   Trim any silver skin off of the pork tenderloins. Place the pork in a large zip-top plastic bag. Pour the marinade into the bag with the pork and seal.

3. 3

   Marinate in the refrigerator for at least 1 hour and up to 12 hours.

4. 4

   When you are ready to grill the pork, heat grill to medium heat. Place the pork tenderloins on the grill and discard any used marinade. Grill over medium heat with the grill closed for 15-25 minutes, turning every few minutes, until the center of the tenderloins reaches 145° F. The cook time will depend on the size/thickness of the tenderloins. When the pork is almost cooked through, brush with the reserved 2 tablespoons of marinade.

5. 5

   Let pork rest for 5-10 minutes on a clean plate or cutting board before slicing and serving.