Pork Tenderloins

Cooking on the grill!

Cooking on the grill!

The finished product.  It looks burnt, but the topping is only caramelized.

The finished product. It looks burnt, but the topping is only caramelized.

Hi there!  Hope your day is going well!  It is 60 degrees and rainy here in Michigan on December 4th!  I’m not complaining about it!  I am quite fine with the day!  My day has been completely filled again!  Today is co-op day for the oldest and I am the registrar for it, and today is registration for next semester.  I then got a call for my 12 year old to attend a ballet class today for a couple of hours about 1/2 hour away, piano classes at 1:15-2:15 at my house (have I mentioned that having piano at the house is the BEST thing?) and then pick up my oldest from co-op and drive my 12 year old to her normal ballet class the opposite direction from the other class!  Sometime in there dinner will be made….actually I’m getting ready to pre-make the potatoes and the tenderloin was already pre-made and froze until ready for use!  How convenient!  This recipe for the pork tenderloin is very, very good!  I made it a couple of months ago and ran out, went out and bought another huge tenderloin, and divided it in three and mixed the marinade in the bag and froze them for a later date.  All I do then is take it out of the freezer to thaw the night before and then plop it on the grill to cook!  It is one of my husband and my favorites!

Here’s the recipe:

Ingredients
2/3 cup balsamic vinegar
1/3 cup Olive Oil
2 tbsp soy sauce
4 1/2 tsp Brown Sugar
3/4 tsp pepper
1/2 cup rosemary, fresh, finely chopped
5 cloves Garlic, minced
2 Pork Tenderloins, 2 1/2 lbs
1/8 tsp salt, to taste
Notes / Directions

Directions:
To make the balsamic-rosemary marinade, in a food processor, combine the vinegar, olive oil, soy sauce, brown sugar and pepper and pulse until blended. With the motor running, drop the rosemary and garlic through the feed tube and continue to process until fairly smooth. Place the tenderloins in a nonreactive dish and pour the marinade over them. Cover and let stand at room temperature, 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 marinade, reserving the marinade.

Well, my dinner is all made!  I made some glazed baby carrots and everything is ready to be warmed up for my husband when he gets home from work!

Have a great day!

 

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