Garlic-Soy Glazed Pork Tenderloin

• PT2 pork tenderloins · about 2 pounds total
• OO1/3 cup olive oil
• LS1/3 cup low-sodium soy sauce
• DM2 tbsp Dijon mustard
• HM2 tbsp honey or maple syrup
• FL2 tbsp freshly-squeezed lemon juice or lime juice
• LC4 large cloves garlic · pressed or finely minced
• FS1 tsp fine sea salt
• FB1 tsp freshly-ground black pepper
• SP1 tsp smoked paprika
• FSflaky sea salt · for topping

Préparation

1. 1

   Whisk the olive oil, soy sauce, Dijon mustard, honey, lemon juice, garlic, sea salt, black pepper, and smoked paprika together in a medium bowl.

2. 2

   Place the pork tenderloins in a large zip-top bag or shallow dish, pour the marinade over the meat, and refrigerate for 30 minutes to 8 hours.

3. 3

   Preheat the grill to medium-high heat, approximately 205°C, and oil the grates.

4. 4

   Remove the pork from the marinade, discarding the excess liquid. Place the tenderloins on the grill and cook for 12 to 16 minutes, turning every 3 to 4 minutes, until the meat is browned and reaches an internal temperature of 63°C.

5. 5

   Transfer the pork to a cutting board to rest for 5 to 10 minutes. Slice against the grain, finish with a sprinkle of flaky sea salt, and serve warm.