For supper last night I tried this new recipe I found on Pinterest, linking back to http://kitchenconfidante.com/if-you-cant-stand-the-heat-part-ii
The blogger said that if you didn’t marinate overnight it would be fine. So I didn’t. And it was good… but next time I will definitely do an overnight marinate on it.
My other change-up was that I used a pork loin roast instead of tenderloin. It came out great.
Grilled Balsamic-Garlic Crusted Pork Tenderloin
Yield: Serves 6.
4-5 garlic cloves, finely minced or crushed
2 tablespoons balsamic vinegar
2 1/2 teaspoons coarse salt
1/2 teaspoon freshly ground pepper
2 tablespoons olive oil
2 pork tenderloins (about 1¼ pounds each)
2 tablespoons canola oil (if preparing in oven)
Stir together garlic, balsamic vinegar, salt, pepper, and olive oil in a small bowl. Rub the paste all over pork. If you like or have the time, marinate overnight. If not, no worries, it will still be great!
Sear the tenderloins on all sides, and then grill for about 20-30 minutes, rotating every 10 minutes, until the internal temperature is 160 degrees. Try to let it rest before slicing.
Preheat oven to 400 degrees.
Heat canola oil in a large, heavy sauté pan over medium-high heat. Workings in batches if necessary, add pork, and brown all over, about 4 minutes.
Transfer pan to oven. Roast pork, turning occasionally, until the internal temperature is 160 degrees, about 20 minutes. Transfer pork to a cutting board, and try to let it rest 10 minutes before slicing.