Categories: Diabetic

Ingredients

• 1/2 cup sherry
• 3 tbsp lemon juice
• 3 tbsp soy sauce
• 3 tbsp honey
• 1 tbsp canola oil
• 3 garlic cloves, minced
• 4 1/2 tsp minced fresh sage
• 1 tbsp minced fresh thyme
• 1 bay leaf
• 2 pork tenderloins

Directions

1. In a small bowl, combine the first nine ingredients. Pour 3/4 cup marinade into a large Ziploc bag; add pork. Seal bag and turn to coat; refrigerate for at least 4 hour. Cover and refrigerate remaining marinade.

2. Drain pork and discard marinade. Lightly oil grill rack. Prepare grill for indirect heat using a drip pan.

3. Place pork over drip pan and grill, covered, over indirect medium-hot heat for 25-40 minutes or until reaches 160, basting occasionally with reserved marinade. Let stand 5 minutes before slicing.

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