Ingredients:
- 2 Pork Tenderloins (about 1 pound each)
- Salt and pepper, to taste
- For the Sauce Marinade:
- 2 cloves of garlic, peeled and minced
- 1 tablespoon lime zest
- 1/4 cup lime juice
- 2 green onions thinly sliced (including tops)
- 1 cup bottled cocktail sauce
- 1/2 cup brown sugar
- 1/2 cup Dijon style mustard
- 1/4 cup honey
- 1/4 cup olive oil
- 1/4 cup red wine vinegar
Prepare pork tenderloins by trimming them of any silver skin and fat; butterflying them by cutting lengthwise down the center but not all the way through. Place tenderloins in a shallow baking dish. Sprinkle with salt and pepper. Set aside. In a microwavable bowl combine the garlic, lime zest, lime juice, green onion, cocktail sauce, brown sugar, mustard, honey, oil and vinegar. Stir to combine well; microwave on high about three minutes, stirring occasionally. Cool slightly. Reserve 2/3 cup of the sauce marinade, cover and chill. Pour the rest over pork tenderloins in baking dish, taking care to coat evenly. Cover and chill for 4 to 6 hours, turning occasionally.
When ready to grill, remove tenderloins from the baking dish and discard the used marinade. Grill over medium-high heat for 4-5 minutes per side or until the internal temperature reaches 145 to 150 degrees, basting regularly with the 2/3 cup reserved sauce marinade. Remove the tenderloins from the grill when cooked. Let the tenderloins rest, loosely covered with foil, about 5 minutes before slicing thinly to serve.
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