2 to 3 pounds pork tenderloin
Chef Paul Prudhomme Blends Meat Magic Seasoning
( Can be hard to find )
1/2 cup olive oil
juice of 1 lemon
1 Tbsp parsley flakes
salt and pepper to taste
Rub tenderloin generously with Chef Paul's spice. Mix
remaining ingred. and pour over meat. Marinate covered overnight.
Turn it the next morning. Grill on both sides til internal temp reaches
155 degrees. It can still be a little pink inside.
If the cut of meat is kind of thick, you may want to slice it in half before
marinating.
From: Liesl
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