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Marinated Grilled Pork Tenderloin
Reviews:
March 25, 2016

One of the best recipes we discovered here. I used a good ground ginger and dehydrated parsley flakes instead of the fresh versions. I also used low sodium soy sauce. I was happy to find that the marinade wasn't overpowered by the soy sauce. It was a nice blend of flavors of all the ingredients. I baked it uncovered at 350 degrees because it was cold and snowy outside. When the meat hit 145 degrees, I brought it in to rest for 5 minutes before carving it. As good as the oven was, I can't wait to grill it. I doubled the marinade, brought it a rolling boil for several minutes as a safety measure, and it provided a delicious sauce. Sliced the meat thin and served with rice. Delicious!!

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