1/2 cup reduced sodium chicken broth
3 tablespoons lemon juice
3 tablespoons reduced sodium soy sauce
3 tablespoons honey
1 tablespoon canola oil
3 garlic cloves, minced
4-1/2 teaspoons minced fresh sage or 1-1/2 teaspoons rubbed sage
1 tablespoon minced fresh thyme or 1 teaspoon dried thyme
1 bay leaf
2 pork tenderloins (1 pound each)
1. In a small bowl, combine the first nine ingredients. Pour 3/4 cup marinade into a large resealable plastic bag; add the pork. Seal bag and turn to coat; refrigerate for at least 4 hours. Cover and refrigerate remaining marinade.
2. Coat grill* rack with cooking spray before starting the grill. Prepare grill for indirect heat. Drain pork and discard marinade. Grill, uncovered, over indirect medium-hot heat for 25-40 minutes or until meat thermometer reads 160 degrees, basting occasionally with reserved marinade. Let stand for 5 minutes before slicing. *OTHER OPTION: I don't have a grill, so I just broiled my pork and it turned out just fine.
Time: 10 min + marinating; then cooking is about 25 min.
* * *
2 tomatoes sliced hamburger-style (straight from the garden is best, otherwise I highly suggest buying the "more expensive" tomatoes from your local grocer to guarantee yummy, well-grown tomatoes. Well worth the money here.)
1-2 cucumbers, sliced
1/2 of a red onion, sliced
Kraft's Zesty Italian salad dressing
Combine veggies in a medium sized bowl. Coat with salad dressing to taste.