1 1/2-2 lbs pork tenderloin
5 whole garlic cloves, plus 2 minced cloves
2 Tblsp soy sauce
1 Tblsp Ground Ginger
2 tsp dijon mustard
1/2 cup lime juice
1/3 cup olive oil
Directions:
In a food processor or blender combine garlic cloves, soy sauce, ginger, mustard, lime juice and olive oil and process until blended. Add pork in a large plastic food storage bag and pour marinade over pork. Add minced garlic in and seal bag. Marinate overnight.
Let pork sit out at room temperature for 30 minutes. Spray grill grates with non-stick cooking spray or oil. Heat grill on medium-high heat. Grill tenderloins on top rack or on direct heat for 45 minutes turning every 7-10 minutes. Cook until internal temperature reaches 145-150 degrees. Let rest for 3-5 minutes before slicing.
Coconut Rice:
1-14oz can lite coconut milk
3 Tblsp water
1 cup jasmine rice
1/4 tsp Salt
1 Tblsp Cilantro
In a medium pot add coconut milk, water and a pinch of salt and bring to a boil. Add rice and stir, reduce heat to low and cover for 20 minutes until milk is absorbed and rice is cooked. Add salt and cilantro and serve.
Chef Geoff's Notes: With special thanks to Mother Thyme.
www.motherthyme.com