GRILLED PORK TENDERLOIN INFUSED WITH GARLIC AND LIME

2 (3/4 lb. each) pork tenderloins
4 garlic cloves, thinly sliced
2 tablespoons grated lime peel
1 tablespoon oil
2 teaspoons fresh lime juice
1/2 teaspoon honey
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper

Heat grill. Cut small, 1/4 to 1/2-inch-deep slits in top of each pork tenderloin, Place garlic slices into slits.

In small bowl, combine lime peel, oil, lime juice, honey, salt and pepper; blend well.

When ready to grill, brush pork tenderloins with lime mixture. Place pork on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals. Cook 18 to 22 minutes or until pork is no longer pink in center (160 to 165 degrees F), turning several times.

Note: To broil pork tenderloins, place on broiler pan; broil 4 to 6 inches from heat using times above as a guide, turning several times.

Kitchen Tip
Some cuts of meat are partly covered with a shiny thin membrane called the silver skin. If necessary, remove it from the pork tenderloin with a thin sharp knife before preparing and cooking it.

Make-Ahead Tip
Prepare the pork and the basting mixture; cover and refrigerate them separately for up to 2 hours before grilling.

Serving Suggestion
Serve this recipe with steamed rice mixed with green peas and chopped tomatoes. Season the mixture with chopped fresh cilantro and chili powder.

Makes 6 servings
From: Recipelink.com
Source: Recipe booklet: Simple Summer Meals, Pillsbury Classic Cookbooks, July 2001, #245