Lillian’s Marinated, Grilled and Sliced Pork Tenderloin

Take the tenderloin and pierce holes throughout; Marinate 1-2 days. I personally grill my tenderloin, but you can bake it as well. Either way, I sear it and then wrap it in foil, adding some of the marinade to keep it moist, and place on the grill or in the oven, cooking it slow. If you have a hot fire, place the tenderloin away from the coals. You will need a meat thermometer, since it will need to be checked occasionally. When the tenderloin reaches 140 degrees, I will take it out of the oven, or off of the grill and let it rest. It will continue to cook in the foil and reach 145 degrees. Slice and serve. I do pour some of the liquid in the foil on top of the tenderloin.