Friday, July 29, 2016

Rosemary Pork Tenderloin

Rosemary Pork Tenderloin

For the balsamic-rosemary marinade: 

2/3 cup balsamic vinegar 

1/3 cup olive oil 

2 Tbs. soy sauce 

4 1/2 tsp. firmly packed golden brown sugar 

3/4 tsp. freshly ground pepper 

1/2 cup chopped fresh rosemary 

5 garlic cloves, 

2 pork tenderloins, about 2 1/2 lb. total

Salt, to taste

Combine all marinade ingredients in the blender and pulse until garlic and rosemary have a good chop.

Put tenderloins in marinade in a ziplock bag for at least 2 hours, preferably overnight.  

Cook on 300 degree grill for 15 minutes.  Flip tenderloins after first 7 minutes.  Do not cook beyond 141 degrees reading from internal probe temperature.

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