Tequila Marinade for Chicken or Pork Tenderloin

This tequila marinade recipe was created by Kathleen Inman and can be used on many meat dishes. Kathleen recommends using the tequila marinade with chicken or pork tenderloins and pairing it with Inman Family Wines 2004 Pinot Gris. Enjoy!

1/2 c. tequila
1/4 c. extra virgin olive oil
1 lime, juiced
3 garlic cloves, sliced thinly
1 tsp. kosher or sea salt
1 TB. soft brown sugar

Put all ingredients in a ziploc bag. Close the bag and blend the contents by squeezing the bag gently. Add two pork tenderloins or six to 8 pieces of chicken. Let marinate in the refrigerator for at least two hours, but preferably overnight. When ready to cook, heat grill to high and cook meat, turning regularly, until done. Slice and serve with zucchini slaw and other tangy salads.

Serves 6-8