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Grilled Garlic Lime Pork Tenderloin

4 Pork tenderloins - (abt 3/4 lb ea); trimmed

6 lg Garlic cloves; chopped
2 tb Soy sauce
2 tb Grated fresh ginger root
2 ts Dijon mustard
1/3 c Fresh lime juice
1/2 c Olive oil
Cayenne; to taste
Salt; to taste
Freshly-ground black pepper; to taste

Make marinade: In a blender or small food processor blend marinade ingredients with salt and pepper to taste. In a large sealable plastic bag combine pork with marinade. Seal bag, pressing out excess air, and put in a shallow baking dish. Marinate pork, chilled, turning occasionally, at least one day and up to 2 days. Prepare grill or preheat grill pan. Let pork stand at room temperature about 30 minutes before grilling. Remove pork from marinade, letting excess drip off, and grill on an oiled rack set 5 to 6-inches over glowing coals, turning every 5 minutes, until a meat thermometer registers 160 degrees, 15 to 20 minutes, or grill in grill pan. Transfer meat to a cutting board and let stand 5 minutes before slicing.

This recipe yields 6 servings.

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