Main Dishes, Pork Mutton Veal

Citrus Pork

  • 2 pounds Pork tenderloins
  • 3 large Oranges , juiced
  • 2 large Limes , juiced
  • 6 tablespoons Olive oil
  • 1/3 cup Parsley, fresh, chopped
  • 2 tablespoons Oregano, chopped
  • 1 teaspoon Salt
  • 2 cloves Garlic, finely minced

    • Extract juice from Oranges and Limes.

    Combine all ingredients in plastic bag and add pork.

    Marinate overnight. Reserve marinade and boil...this will be usedto baste.

    Grill tenderloin basting often.

    This recipe courtesy of the From My Kitchen Cookbook. 

    Contributed by Kevin Taylor of Fort Wayne, IN. 

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