Pork Tenderloin Luncheon Meat

As a Holistic Nutritionist, I don’t recommend luncheon meats because they contain nitrates and nitrites which play a role in development of diseases, one being cancer.  Here is a recipe for a delicious natural meat you can use to make sandwiches or wraps.

Marinade

3 Tablespoons reduced sodium soy sauce

3 Tablespoons balsamic vinegar

2 Tablespoons olive oil

2 Tablespoons minced fresh basil leaves

1 Tablespoon honey

1 Tablespoon grated ginger

1 clove minced garlic

 

2 pork tenderloins

Whisk all marinade ingredients in a small bowl.  Reserve 1/3 cup for basting.

Place the pork in a plastic sealable freezer bag.  Pour the marinade over and seal the bag.  Toss to coat the pork and marinate in the fridge for 4 hours.

Preheat the grill to medium setting.  Place the pork tenderloins on the grill.  Grill for about 16 minutes until nicely browned on the outside.  Baste with reserved marinade during grilling.

Remove pork from grill and let rest for 5 minutes before slicing.  Use 1 tenderloin to eat for supper with a tossed green salad. For the second one, store in the fridge and slice the meat very thin with a sharp knife as needed to make sandwiches, paninis, or wraps.  You can spice up the flavour of your sandwich by adding other ingredients such as hot pepper rings, cucumbers, sliced onions, etc.

If you get into the practice of making a little extra meat for supper, you will always have fresh real meat for your sandwiches, paninis, or wraps.

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