Submitted by Brenda Evans, SouthEastern Illinois Electric Cooperative, Inc.
Ingredients
1pork tenderloin
Marinade
2c.salad oil
1/4c.honey
1t.garlic powder
1/2c.soy sauce
1t.onion powder
Sauce
1c.Mayonnaise
1/2t.Salt
2clovesgarlicfinely chopped
1/2t.Worchestershire sauce
1/2c.sour cream
1/2t.white pepper
3t.Dijon mustard
Crushed black pepper
seasoned salt
Instructions
Mix all ingredients for marinade in a small bowl. Place tenderloin in a gallon Ziploc bag and pour the marinade over the tenderloin. Marinate for 6 to 8 hours.
Mix all sauce ingredients and chill in refrigerator until ready to use.
To cook, remove meat from Ziploc bag and discard marinade. Sprinkle all sides of meat with seasoned salt and crushed pepper. Grill over hot coals until both sides are brown.
Cut tenderloin into pieces about 3/4-to 1-inch thick. Sprinkle newly exposed sides with seasoned salt and crushed pepper. Return to grill and cook on each side until done.
Serve with dipping sauce.
Notes
Note: You can use a pork loin instead of tenderloin. It is not quite as tender, but the flavor remains excellent.