INGREDIENTS

• 3/4 cup lemon juice
• 1 to 2 tsp freshly ground pepper
• 1/2 cup soy sauce
• 1 tsp dry mustard
• 6 tbsp liquid honey
• 1 tbsp minced fresh or bottled ginger root
• 2 to 3 green onions, chopped
• 2 tsp fresh parsley, chopped
• 1 tbsp chopped chives
• 1/2 tsp salt
• 2 garlic cloves, chopped
• 3 lb pork tenderloin logs

DIRECTIONS

Combine all ingredients except tenderloin. Can be pureed but I never do. Pour over tenderloin. Cover and marinate in fridge for several hours or overnight. Turn tenderloin occasionally (or once!).

Preheat BBQ to High. Brush grill with vegetable oil. Place pork on hot grill and reduce heat to Medium-Low. Turn every 5 minutes to sear each side for a total cooking time of 15 to 20 minutes, depending on thickness of pork. Let stand 5
minutes to reabsorb juices, then slice into medallions.

The marinade can be reserved and heated to boiling in a saucepan. Boil at least 5 minutes. Serve with tenderloin.

Good with grilled mushrooms, zucchini, egg plant, peppers, etc.