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Smoky Citrus Pork Tenderloin

Smoky Citrus Pork Tenderloin recipe
photo by:kraft
so good, marinade works great on chicken too!
posted by
narkyj
on 9/20/2010
time
prep:
10 min
total:
1 hr 20 min
servings
total:
10 servings
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posted:
9/2/2008
Roast was very good! My entire family was raving about it and we will definately have it again. The recipe however took much longer to cook than 30 minutes. I used the grill with indirect heat and it took about 2.5 hrs to get to 170 degrees for pork.
posted:
8/18/2008
This is so easy! My husband and supper club loved it. Definitely use a digital thermometer so that you don't overcook.
posted:
7/25/2008
I made this the other night, and mrinated for at least a couple of hours. This came out amazing! I also made it in the oven with the suggestion of 425 degrees, and it took close to an hour. If you use a digital thermometer to show the temp around 160, it should cmoe out juicy and perfect, at least mine did!
posted:
7/1/2008
Made this with chicken and it came out wonderfully! Quite delicious!
posted:
6/29/2008
This was dinner tonight and we loved the combination of citrus and garlic. The grill was having problems and I ended up cooking this in the oven at 425 degrees and basting with barbecue sauce several times during the cooking process. The tenderloin reached the desired temperature in about 25 minutes. The meat was very moist and tender. Something I will be making again.
posted:
6/11/2008
My husband and I have made this recipe twice. The first time we did not get to make it right away so our pork loin marinated overnight. We are both garlic lovers and absolutely loved the citrus and garlic combination. Knowing how well the recipe turned out marinating overnight, we put everything together the night before we went camping. We ended up being the envy of our group. Everyone wanted a taste or more!
posted:
6/10/2008
I'm not really rating this - i was just wondering if there's a way to make this in the oven & what the instructions would be. Unfortunately, we don't have a grill
posted:
5/25/2008
it was a huge hit at the family barbacue.
posted:
1/24/2008
It was okay I just think I'm not a fan of the peelings.
posted:
12/22/2007
Great fusion of tastes! I will most certainly make this recipe again.
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