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12 tablespoons lemon juice
12 tablespoons honey
5 tablespoons light soy sauce
3 tablespoons sherry -- or chicken broth (I use sherry)
6 tablespoons garlic -- minced
2 pounds pork tenderloin
Stir together first 5 ingredients (juice through garlic) in a shallow dish or heavy-duty zip-top plastic bag. Remove 1 cup mixture, and set aside. Prick pork several times with a fork, and place in remaining mixture. Cover or seal, and chill 1 hour.
Remove pork, discarding marinade. Grill, covered with grill lid, over medium heat (300-350) 11 to 13 minutes on each side or until a meat thermometer inserted into thickest portion registers 160, basting with reserved 1 cup mixture.
NOTES : 12 T = 3/4 cup
My notes: Instead of throwing out the marinade, boil it for 3 minutes and use it for basting. Bring the 1 cup reserved marinade from recipe to a boil, and add a slurry of 1 tablespoon cornstarch mixed with 2 tablespoons water. Return to a boil and serve with meat.
