Ingredients
3/4 cup canola oil1/3 cup soy sauce1/4 cup white vinegar2 tablespoons lemon juice2 tablespoons Worcestershire sauce1 tablespoon minced fresh parsley1 garlic clove, minced1/4 teaspoon salt1/4 teaspoon pepper2 pork tenderloins (1 pound each)MUSTARD SAUCE:1/2 cup mayonnaise2 tablespoons Dijon mustard2 teaspoons prepared horseradish1 teaspoon Worcestershire sauce1/8 teaspoon crushed red pepper flakes, optional
Preparation
In a large resealable plastic bag, combine the first nine ingredients; add pork. Seal bag and turn to coat; refrigerate overnight.
Prepare grill for indirect heat. Drain and discard marinade. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack.
Grill pork, covered, over indirect medium-hot heat for 25-40 minutes or until a thermometer reads 160°. Let stand for 5 minutes before slicing.
In a small bowl, combine the sauce ingredients; serve with pork.
