Monday, July 14, 2008

Rosemary & Garlic Grilled Pork Tenderloin

I made this last night for dinner with the Stevens. I served this with roasted asparagus and pazanella salad. It was a delicious and easy summer dinner. I didn't have to turn on a burner or oven inside, and there were no pots or pans to clean up. What more can you ask?

Serves 6

2 pork tenderloins
1/3 C balsamic vinegar
1/3 C olive oil
4 garlic cloves, crushed
1 tbl fresh rosemary, chopped
1/2 tsp salt
1/4 tsp black pepper

Cut the pork tenderloins on the bias into slices about 1 1/2 inches thick. Mix all the marinade ingredients; reserve 1/3 cup for sauce. Place the meat & remaining marinade in a ziplock bag and allow to marinate for 4 or more hours in the refrigerator. About 1 hour before grilling, remove from the fridge and allow the meat to come to room temperature. On a hot grill, cook meat about 3 minutes on each side. I think this is best still slightly pink. Remove to a platter and pour reserved marinade over the meat. Garnish with fresh rosemary.

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