Sunday, September 5, 2010

Balsamic-Rosemary Grilled Pork Tenderloin

My mother-in-law Jane put this recipe in my birthday cookbook. I made it while she was visiting and she confessed that she had actually never made it before but thought it looked good. I love that she is so honest! Turns out, she did pick a great recipe!

4 Tbs balsamic vinegar
½ cup extra virgin olive oil
2 tsp crushed garlic
3 Tbs chopped fresh rosemary
3 Tbs chopped green onions
¼ cup freshly squeezed lemon juice
1 Tbs cracked black pepper
1 Tbs sea salt
2 lbs pork tenderloin

1. Combine marinade ingredients in a large ziploc baggie. Add tenderloin and massage to work marinade into meat. Refrigerate in marinade for at least 6 hours.
2. When ready to grill, take ziploc out of refrigerator and let sit at room temperature for about 30 minutes before grilling. Preheat grill to medium-high. When ready to grill, oil the grate and wipe down to remove any residue so grates are clean. Remove pork from marinade and arrange on grill. Brown on all sides and cook through (firm to the touch), 8 to 12 minutes total, or until internal temperature in center reaches 150°F.
3. Remove tenderloin from grill and allow to rest 5 minutes before slicing.

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