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Tangy Grilled Pork Tenderloin
March 19, 2015

Just finished dinner with this as the star. It was delicious beyond description, and I am not kidding. The ONLY change I added for us was 1/4 tsp minced garlic and a dash of cayenne to add a bit of heat, and I mean very little heat. Marinated in a ziplock bag 4 hours; boiled the marinade while the tenderloin was in the oven, then poured that syrup-thickness sauce over top and finished. Total cooking time 1 hour at 400 and it was a perfect 145 degrees at exactly an hour. Roasted red potatoes and onions (paprika, garlic, Olive oil) alongside; served with the greatest baby carrots (Dijon Glazed Carrots from this site--those are simply wonderful). It was one of the best meals ever. Husband quote: "I have honestly never, ever had pork this good before". THANKS for the recipe ! We'll be keeping for sure.

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