• 3 lb organic pork tenderloin
  • 2 tbsp lemon juice
  • 1 1/2 tbsp oregano
  • 3 cloves garlic, minced
  • Salt, to taste
  • 1 tbsp olive oil

 

Preparation

Trim the silverskin (the white “skin” on the tender loin). It’s tough and chewy so just cut it off.

Place all ingredients in a ziploc bag or bowl and let marinate for at least an hour. I usually do this in the morning (or when I put the pork in the freezer!).

Heat grill on high until hot, then turn down to medium low and put tenderloin directly over the flame. Flip the tenderloin a 1/4 turn every 2 minutes for 10-12 minutes.

Place tenderloin on a cutting board or plate and cover, letting it rest for ten minutes.

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