· 2 Bottles Sparkling ICE Cherry Limeade
· 1/3 Cup Soy Sauce
· 5 Garlic cloves, crushed
· 1/2 Tablespoon Fresh Ginger, minced
· 1 Tablespoon whole black peppercorns
· 1 Teaspoon red pepper flake
· 1 Tablespoon extra virgin olive oil
· 2 lbs Pork Tenderloin
· Salt and Pepper
· 1/2 cup Scallion, sliced thinly
To prepare the marinade, whisk together Sparkling Ice Cherry Limeade, soy sauce, garlic, ginger, whole peppercorns, red pepper flake and olive oil in a large bowl.
Place pork tenderloin in a large zip lock bag or shallow baking dish.
Pour marinade over pork, cover or seal.
Refrigerate for 6 hours.
Remove pork from marinade and pat dry. Season both sides with salt and pepper. Reserve the liquid.
Place marinade in small saucepan and bring to a boil. Turn heat to low and simmer for 15-20 minutes.
Preheat your grill (medium high heat).
Place pork on pre-heated grill and close the cover. Turn and brush the pork with the simmered marinade every 5 minutes. Cook until meat thermometer inserted into the thickest part of the pork registers 145°F, about 15-20 minutes.
Rest for 10 minutes, slice and serve with scallions and warm marinade liquid.
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