2 pork tenderloins (1 1/2 pounds each)
3 cloves garlic
3 green onions
1 cup Cowgirl Sweet ‘n Hot Finishing Glaze (divided)
1/2 cup soy sauce
1 Tbsp Pecan Rub

Chop the garlic and green onion.  Add to 1/2 cup Sweet ‘n Hot Finishing Glaze and 1/2 cup soy sauce in a large bowl.  Place the tenderloins in the bowl and coat them with the marinade then cover to rest for 2 hours in the fridge.  Remove the tenderloins from the marinade and lightly coat with Pecan Rub.  Grill over medium heat until cooked through, about 30-45 minutes.  Turn and baste with remaining 1/2 cup of Sweet ‘n Hot Glaze. Transfer to platter when finished cooking and cut into 1/2 inch slices.

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