Rocky Mountain Pork 


3 lbs pork tenderloin
3/4 cup    lemon juice
1/2 cup soya sauce
6 tbsp honey
2 shallots, peeled, halved
2 garlic cloves, peeled, halved
2 bay leaves, crumbled
1/2 tsp salt
2 tsp black pepper
1 tsp dry mustard
1 tbsp ginger, minced
1 tsp parsley









In a blender, puree all ingredients and use as a marinade for tenderloins; marinate in fridge overnight or up to 24 hours. SAVE THE MARINADE. Preheat barbecue on high. Brush grill with oil and place pork. Reduce heat to medium-low and grill, turning every five minutes to sear each side. Let stand for five minutes. Slice into medallions.

Place reserved marinade in saucepan and heat to boil. Boil until slightly reduced, about five minutes, and serve alongside the tenderloin.