Pork Tenderloins is one of my favorite cuts of meat to both smoke and grill. Pork Tenderloin is a relatively inexpensive meat to purchase, lean, moist, and packed with flavor when prepared and cooked properly…
Ingredients:
- 2/3 cup balsamic vinegar
- 1/3 cup olive oil
- 2 tablespoons soy sauce
- 41/2 teaspoons firmly packed light brown sugar
- freshly ground black pepper
- 1/2 cup finely chopped fresh rosemary
- 5 cloves garlic, chopped
- salt
2 pork tenderloin about 21/2 lb. total weight, trimmed
Directions:
To make the marinade in a food processor or blender, combine the vinegar, oil, soy sauce, brown sugar, 3/4 teaspoons pepper. Pulse until blended. With the motor running drop the rosemary and garlic through the feed tube, a continue to process until fairly smooth. Place the meat in a 1 gallon Ziploc bag and pour marinade over them.Mix well and refrigerate, turning occasionally, for up to 2 hours.
Prepare a charcoal or gas grill for direct grilling over medium-high heat. Remove the tenderloins from the bag and reserve the marinade.
Grill the meat over the hottest part of the fire, turning every 4-5 minutes and basting with the marinade for up to 5 minutes before the meat is done to your liking about 15 minutes for medium rare and 20 minutes for medium (slightly pink in the middle and juicy.
To test doness insert an instant-read thermometer into the thickest part fof the meat. It should read between 140 and 150 degrees. Remove meat and loosely cover with foil, meat will continue to cook about 5 degrees more. Let rest for about 10 minutes until juices settle. Carve thin slices and enjoy.
{ 1 comment… read it below or add one }
Oh ya. That sounds good.
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