Grilled Pork Tenders


  • 1 package dry zesty Italian salad dressing mix
  • 2 Tbsp. Kinloch Plantation Pecan Oil
  • 1 Tbsp. red wine vinegar
  • 3 Tbsp. beef broth
  • 2 Tbsp. chopped green onions
  • 1 or 2 small pork tenderloins, about 2 lbs.


Combine the dry salad dressing mix, pecan oil, vinegar, broth and green onions in a blender or food processor and pulse several times to blend. Pour the mixture over the tenderloin and marinate for 1 hour, turning once or twice. Grill over a medium-hot fire for 20 to 25 minutes, turning 2 or 3 times to cook evenly, basting with the marinade. Remove from heat and let sit for a couple of minutes before serving. Serves 4 to 6. 


Print Friendly

Tags: ,


Subscribe to our e-mail newsletter to receive updates.

No comments yet.

Leave a Reply