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Lemon rosemary and garlic pork tenderloins
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A picture of Lemon rosemary and garlic pork tenderloins.

Lemon rosemary and garlic pork tenderloins

Dmhall1220
Dmhall1220 @cook_2797054
Aurora, Colorado

One of my family's favorite summer time dinners. Serve with any of your favorite summer time salads and grilled corn on the cob for a great summer time BBQ. You can also use this marinade on beef, chicken, pork, and shrimp, but my favorite is the pork tenderloins.

One of my family's favorite summer time dinners. Serve with any of your favorite summer time salads and grilled corn on the cob for a great summer time BBQ. You can also use this marinade on beef, chicken, pork, and shrimp, but my favorite is the pork tenderloins.

Read more

Lemon rosemary and garlic pork tenderloins

Dmhall1220
Dmhall1220 @cook_2797054
Aurora, Colorado

One of my family's favorite summer time dinners. Serve with any of your favorite summer time salads and grilled corn on the cob for a great summer time BBQ. You can also use this marinade on beef, chicken, pork, and shrimp, but my favorite is the pork tenderloins.

One of my family's favorite summer time dinners. Serve with any of your favorite summer time salads and grilled corn on the cob for a great summer time BBQ. You can also use this marinade on beef, chicken, pork, and shrimp, but my favorite is the pork tenderloins.

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Ingredients

15 mins
8 servings
  1. 1 gallonZip lock bag
  2. 1/4 cupStone ground mustard
  3. 3/4 cuplemon juice
  4. 1 cupolive oil
  5. 3/4 cupwater
  6. 1 1/2 tbspminced garlic
  7. 4 tbsplemon pepper seasoning
  8. 4 tbspMccormick or Mrs. dash garlic and herb seasoning
  9. 3 tbspfresh rosemary chopped
  10. 1 tbspdry tarragon or 4 tablespoons fresh chopped
  11. 2 lbpork tenderloins
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Steps

15 mins
  1. 1

    Combine all ingredients (except meat) into the zip lock bag. Close and shake till well mixed. Add pork tenderloins and refrigerate for 8 hours or longer.

  2. 2

    Grill on low heat turning frequently until fully cooked to at least 140° degrees. Basting with leftover marinade every time you turn it.

  3. 3

    Let stand for 5 to 10 minutes so the meat will keep its juices. Slice into 1/2 inch slices and serve.

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Dmhall1220
Dmhall1220 @cook_2797054
on May 05, 2015 20:47
Aurora, Colorado

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