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February 2012 - Recipe of the Month
Grilled Balsamic-Herb Pork Tenderloins
2 pork tenderloins
1/2 cup balsamic vinegar
1/4 cup olive oil
6 large sprigs of fresh rosemary
6 large sprigs of fresh thyme
3 cloves garlic, minced
1/4 teaspoon black pepper
Cut pork tenderloin into 6-8, 1 inch round pieces. Place pork into a resealable plastic bag. Add sprigs of thyme and rosemary. Combine remaining ingredients in a small bowl. Pour mixture over pork, seal bag, and allow to marinate in refrigerator for 4-12 hours. Preheat grill for medium heat. Remove pork from bag and place onto grill. Reserve marinade. Brush with marinade and cook for 7 minutes. Turn pork and cook for additional 7 minutes. When meat is no longer pink, remove from heat and serve.
