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(Makes 1 1/2 to 2 cups)

1/2 c. chopped onion
1/2 c. chopped celery
1/2 c. chopped green bell pepper
1 clove garlic
4 Tbsp. oil
1 tsp. paprika
1 tsp. thyme
1/2 tsp. mustard (bottled or dry)
2 tsp. black pepper
1 tsp. white pepper
1 1/2 tsp. salt
1 tsp. red pepper (optional)

Cynthia uses this on pork tenderloin that is about 12 inches long
and 4-5 inches thick. Tenderloin can be rubbed with honey before
cooking. This will insure that the meat will not be too dry.
Slice tenderloin end to end and stuff with marinade. To hold meat
and marinade together, either cook on heavy foil (spray with oil)
or wrap meat with string. Roast in grill for about 1 1/2 to 2
hours. Watch closely.

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