½ cup Italian salad dressing
¼ cup soy sauce
1 pork tenderloin (1 pound)
½ teaspoon Tim’s Citrus Rub
In a large resealable plastic bag, combine salad dressing and soy sauce; add pork. Seal bag and turn to coat; refrigerate for up to 4 hours.
Drain and discard marinade. Rub pork with Tim’s Citrus Rub. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack.
Prepare grill for indirect heat. Grill pork, covered, over indirect medium-heat for 15-20 minutes or until a thermometer reads 140 degrees. Let stand for 5 minutes before slicing.
Yield: 4 servings.