1/4 cup fresh marjoram; Finely chopped or 1 tbsp crushed dried marjoram
1/4 cup cilantro; Finely chopped
1/4 cup Onion; minced
1 clove Garlic; minced
1 teaspoon Black Pepper; freshly ground
1 teaspoon olive oil
2 Pork tenderloins trimmed of fat
juice and zest of 1 lime
juice and zest of 1 lemon
South-of-the-border Grilled Pork Tenderloin Preparation
In a small bowl, combine everything but pork. Place tenderloins in a shallow glass baking dish. Pour marinade over them and turn meat to coat evenly. Refrigerate for 30 minutes.
Remove meat from marinade and grill, 4 inches (10 cm) from source of heat, over medium-hot coals for 10 to 12 minutes or broil until internal temperature reaches 140F (60C), turning once and basting occasionally with marinade. Slice and serve.