2 pork tenderloins trimmed
Marinade:
1/4 c. balsamic vinegar
1/4 c. olive oil
2 garlic cloves minced
1 t. salt
1 pinch pepper (to taste)
Whisk the marinade ingredients together. Place the pork in a shallow container and cover with the marinade. Cover and refrigerate for at least 2 hours but longer if you want. Grill the pork on medium heat, turning them occasionally, until cooked through (160 degrees internal temp.) about 30 minutes. (Have one burner on low) Serves 4-6 people.
Michelle got this recipe form her friend Heather Morris.
It is delicious.
I have also used it on pork chops.
I serve Uncle Ben’s Long Grain & Wild Rice; Original Recipe with this.
Karen
I make my pork tenderloins with garlic stuffed into the meat, rosemary sprigs laid on top, and the marinade is soy-sauce and a few drops of worsteshire. I'll have to try your recipe now! Yum. And I LOVE Uncle Ben's wild rice.
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