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Tuesday, January 8, 2013

Grilled Balsamic-Garlic Crusted Pork Tenderloin (Recipe)

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.
 
Ingredients:
 
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)
 
Directions:
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!
 
Grill preparation:
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.
 
Oven preparation:
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.
 
 
 
 
 
 
 

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