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Category: Pork I - Tenderloins and Roasts
Prep Time: Cook Time: Total Time:
3 tbsp soy sauce, olive oil and balsamic vinegar
3/4 cup dry red wine
2 tsp ground cumin and dried crushed hot red chiles-
3 pork tenderloin, about 2 1/2 lbs total weight trimmed of visible fat
In a large plastic food bag, set in a large bowl, combine soy, oil, vinegar, wine, cumin, and chilies; mix well. Add pork, seal bag and refrigerate; turn bag occasionally everytwo hours or up to one day.
Lift pork from marinade and place on a grill, 4-6 inches above a bed of medium-hot coals (medium-hot coals is when you can hold your hand at grill level only 3 to 4 seconds). Cook pork, turning to brown, until a thermometer inserted in the thickest part of the meat reads 155 degrees, a total of 20-35 minutes. Let meat rest about 5 minutes. Thinly slice across the grain.
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BALSAMIC AND WINE GRILLED PORK
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Category: Pork I - Tenderloins and Roasts
Prep Time: Cook Time: Total Time:
3 tbsp soy sauce, olive oil and balsamic vinegar
3/4 cup dry red wine
2 tsp ground cumin and dried crushed hot red chiles-
3 pork tenderloin, about 2 1/2 lbs total weight trimmed of visible fat
In a large plastic food bag, set in a large bowl, combine soy, oil, vinegar, wine, cumin, and chilies; mix well. Add pork, seal bag and refrigerate; turn bag occasionally everytwo hours or up to one day.
Lift pork from marinade and place on a grill, 4-6 inches above a bed of medium-hot coals (medium-hot coals is when you can hold your hand at grill level only 3 to 4 seconds). Cook pork, turning to brown, until a thermometer inserted in the thickest part of the meat reads 155 degrees, a total of 20-35 minutes. Let meat rest about 5 minutes. Thinly slice across the grain.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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