Serves 6 as an entrée and 12 as an hors d’oeuvre. Heroman says, “This is one of my family’s favorites! The recipe came from my sister, Lisa Scruggs Ryan, in Dallas. I serve it with rolls and Jezebel sauce.”
1/2 tsp. ground ginger (use freshly grated)
1/2 medium onion, minced
2 cloves garlic, minced
1 tsp. crushed, dried basil leaves
1-1/2 tsps. dried parsley
3 tbls. soy sauce
2 tbls. salad oil
2 lbs. pork tenderloin
1. Blend all seasoning ingredients in a blender until well mixed. Pour over meat and marinate 4 hours or overnight. (I marinate sometimes up to two days.)
2. Grill slowly over hot coals, turning frequently. Slice and serve.
Note: I increase the marinade according to how many tenderloins I do. The meat is very moist. I like to serve it with Jezebel sauce. The good news it is surprisingly healthy!