Grilled Pork Tenders

  • 1 package dry zesty Italian salad dressing mix
  • 2 tablespoons Kinloch Plantation Pecan Oil
  • 1 tablespoon red wine vinegar
  • 3 tablespoons beef broth
  • 2 tablespoons chopped green onions
  • 1 (or 2 small) pork tenderloin, about 2 pounds total
Combine the dry salad dressing mix, pecan oil, vinegar, broth, and green onions in a blender or food processor and pulse several times to blend.   Pour the mixture over the tenderloin and marinate for 1 hour, turning once or twice.  Grill over a medium-hot fire for 20 to 25 minutes, turning two to three times to cook evenly, basting with the marinade.   Remove from the heat and let sit for a couple of minutes before cutting into ½-inch slices to serve.   Makes 4 to 6 main dish servings
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