Want to know the secret to great-tasting grilled meat? Brush on the marinade using the herb sprigs! This simple marinade of balsamic vinegar, rosemary and thyme flavors pork magnificently.
pork tenderloins (1 1/2 pounds)
large rosemary sprigs
large thyme sprigs
cup balsamic vinegar
cup olive or vegetable oil
Cut each pork tenderloin crosswise into 6 pieces. Press each piece, cut side down, to form a round, 1 to 1 1/4 inches thick.
Place rosemary and thyme sprigs in glass or plastic dish or resealable plastic food-storage bag. Stir in vinegar and oil. Add pork; turn to coat. Cover dish or seal bag and refrigerate, turning pork 2 or 3 times, at least 1 hour but no longer than 24 hours.
Brush grill rack with vegetable oil. Heat coals or gas grill for direct heat.
Remove pork and herbs from marinade; reserve marinade. Immediately cover and grill pork 4 to 5 inches from medium heat 7 minutes, turning and brushing frequently with marinade. Discard any remaining marinade. Cover and grill pork 6 to 8 minutes longer, turning frequently, until slightly pink in center.
Discard used marinade; it contains bacteria from raw meat that could make you sick. You’ll get all the flavor you need from marinating and brushing during grilling.
If end pieces of pork are thin, prevent overcooking when grilling by coiling meat into round fillets and securing with toothpicks.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- 10 g
- Saturated Fat
- 2 g
- 70 mg
- 50 mg
- Total Carbohydrate
- 1 g
- Dietary Fiber
- 26 g
- Vitamin A
- Vitamin C
Exchanges:1 Fruit; 4 Very Lean Meat; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.