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
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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