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Category: Pork I - Tenderloins and Roasts
Prep Time: Cook Time: Total Time:
1/4 cup red wine vinegar
1/2 cup olive oil and water
2 cloves of garlic, minced
2 tbsp prepared mustard
1 tbsp salt
1 tsp sugar
1/2 tsp basil
1/8 tsp pepper
2 (1 1/4 lbs) pork tenderloins
1/4 cup honey and packed brown sugar
1 tbsp molasses, prepared mustard and olive oil
1 tsp soy sauce
1/4 tsp ground ginger
1/2 tsp pepper
1 tbsp fresh rosemary leaves
Pour mixture of wine vinegar, 1/2 cup of olive oil, water, garlic, 2 tbsp mustard, salt, sugar, basil, and 1/8 tsp pepper over pork tenderloins in sealable plastic bag; seal bag. Marinate in refrigerator for 8 hours or longer, turning occasionally.
Drain, discarding marinade; pat tenderloins dry with paper towel. Rub mixture of honey, brown sugar, molasses, 1 tbsp mustard, 1 tbsp olive oil, soy sauce, ginger, and 1/2 tsp pepper on all sides of tenderloins; sprinkle with rosemary leaves.
Place tenderloins on grill rack over medium-hot coals spiked with wet pecan or mesquite wood chips. Grill for 10-15 minutes until cooked through, turning once. Remove to serving platter; cut each tenderloin into 12 medallions just before serving. Serves 12
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ROSEMARY GRILLED PORK TENDERLOINS
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Category: Pork I - Tenderloins and Roasts
Prep Time: Cook Time: Total Time:
1/4 cup red wine vinegar
1/2 cup olive oil and water
2 cloves of garlic, minced
2 tbsp prepared mustard
1 tbsp salt
1 tsp sugar
1/2 tsp basil
1/8 tsp pepper
2 (1 1/4 lbs) pork tenderloins
1/4 cup honey and packed brown sugar
1 tbsp molasses, prepared mustard and olive oil
1 tsp soy sauce
1/4 tsp ground ginger
1/2 tsp pepper
1 tbsp fresh rosemary leaves
Pour mixture of wine vinegar, 1/2 cup of olive oil, water, garlic, 2 tbsp mustard, salt, sugar, basil, and 1/8 tsp pepper over pork tenderloins in sealable plastic bag; seal bag. Marinate in refrigerator for 8 hours or longer, turning occasionally.
Drain, discarding marinade; pat tenderloins dry with paper towel. Rub mixture of honey, brown sugar, molasses, 1 tbsp mustard, 1 tbsp olive oil, soy sauce, ginger, and 1/2 tsp pepper on all sides of tenderloins; sprinkle with rosemary leaves.
Place tenderloins on grill rack over medium-hot coals spiked with wet pecan or mesquite wood chips. Grill for 10-15 minutes until cooked through, turning once. Remove to serving platter; cut each tenderloin into 12 medallions just before serving. Serves 12
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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