Five ingredient recipe! A simple herb marinade imparts pork tenderloin with fresh flavor.
pork tenderloins (about 3/4 pound each)
large sprigs rosemary
large sprigs thyme
cup balsamic vinegar
tablespoons 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 shallow 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.
Heat coals or gas grill for direct heat. Remove pork from marinade; reserve marinade.
Cover and grill pork over 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 pork has slight blush of pink in center and meat thermometer inserted in center reads 160º.
Be sure to use pork tenderloins--not pork loins--in this recipe. Pork loins are much larger and less tender.
All this meal needs to be complete is easy grilled vegetables.
If you’re using a charcoal grill, remove the herbs from the marinade and place them directly on the hot coals for added herb flavor and aroma.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- Saturated Fat
- Total Carbohydrate
- Dietary Fiber
% Daily Value*:
*Percent Daily Values are based on a 2,000 calorie diet.