Jane Gresham --- Torrey Shufford's Grilled Pork Tenderloin
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Jane Gresham shares a recipe from the 1992 The Stuffed Cougar, Too cookbook, noting that it is “one of my fond ties to Sa,” Sarah Sherwood. (Both Jane’s and Sarah’s mothers were part of the hard-working committee that produced the original The Stuffed Cougar cookbook in 1973.)
It’s time to heat up the grill and enjoy Torrey Shuford’s Grilled Pork Tenderloin!
Ingredients:
Meat:
© 2 (12-ounce to 16-ounce) pork tenderloins
Marinade:
© 1/2 cup peanut oil
© 1/3 cup soy sauce
© 1/4 cup red wine vinegar
© 3 tablespoons lemon juice
© 2 tablespoons Worcestershire sauce
© 1 tablespoon fresh parsley, chopped
© 1 tablespoon dry mustard
© 1½ teaspoons cracked pepper
Directions:
Combine marinade ingredients. Place in a shallow container or heavy duty zip-top plastic bag. Add tenderloins, turning to coat.
Cover or seal & chill for at least 4 hours, or overnight.
Remove tenderloins from marinade.
Grill, covered, 6 inches from medium coals (300° to 400°) for 12 to 14 minutes, or until done. (Turn and baste once during cooking time.)
Jane offers “the scripture passage to which I am presently clinging:”
Trust in the Lord with all your heart and lean not on your own understanding; in all your ways acknowledge Him, and He will make straight your paths.
(Proverbs 3:5-6)
A word of marital advice:
Do not try to change your husband.