1 1/2 - 2 pounds pork tenderloin
3/4 c. vegetable oil
3/4 c. soy sauce
2 T. dijon style mustard
1 T. pepper
1/3 c. lemon juice
1/2 c. white wine vinegar (or red)
1 1/2 tsp. fresh parsley
1 clove garlic, crushed
Mix all ingredients together. Marinate the pork tenderloin for 24 hours. Bake or grill.
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