Brazilian Garlic-Lime Marinade

I soaked a 2-1/2 lb. pork loin in this marinade (it's from "Sauces Rubs & Marinades") for about 24 hours and then grilled it indirectly over briquettes, cherry, and oak. The flavor was excellent without being overpowering, and the meat (cooked to 145) was fork-tender without being mushy (which I was concerned about).

Brad

I tried that same recipe about a month ago. It was so outstanding that I've made it twice since!! It blows my mind how juicy it is when you slice the loin.