- 4 pork tenderloin steaks or chops
- 60ml olive oil
- 60ml soy sauce
- 1 clove garlic, minced
- 3 tablespoons dijon mustard
- Salt and pepper to taste
- Whisk together the olive oil, soy sauce, garlic and mustard in a bowl. Add any salt and pepper to taste.
Place the pork loins in a large re-sealable plastic bag and pour in the marinade. Make sure the mixture coats all of the pork loins on both sides. Marinate in the refrigerator at least 1 hour before cooking (if you can leave overnight this intensifies the flavour).
Take the pork from the fridge 10 mins before you plan to cook it to bring it back to room temperature.
Cook on the barbeque for 15 minutes turning frequently. Make sure it is cooked through before serving.