- 1 1/2 cup olive oil
- 3/4 coconut aminos (coconut aminos is the healthy Whole30 substitute for soy sauce)
- 1/2 cup red wine vinegar
- 1/3 cup lemon lime juice
- 1/4 cup Worcestershire sauce (omit or substitute balsamic vinegar if Whole30!)
- 2 Tbs dry mustard
- 2 Tbs parsley
- 1 Tbs ground pepper
- 2 cloves garlic, minced
- 2 to 3 lbs pork tenderloin
Mix ingredients in zip lock bag and add pork tenderloin. Marinate overnight. Cook on grill: Sear cylinder for 1 minute per “side” turning and searing approximately 3 minutes, total. Lower heat to medium low. Cook for approximately 30 minutes, turning every 10 to 15 minutes. Cut into meat to ensure it is cooked.
If marinating vegetables: Mix marinade and remove 1/2 of liquid before adding pork to marinade blend. Use the 1/2 cup of liquid, which was removed, and toss any vegetables in marinade before grilling (zucchini slices, pepper slices, onion, mushroom, etc).
