Grilled Balsamic-Garlic Crusted Pork Tenderloins
"These Tenderloins are very Yummy"
photo by gemini08
- Ready In:
- 1hr
- Ingredients:
- 7
- Serves:
-
4
ingredients
- 4 -5 garlic cloves, finely minced
- 2 tablespoons balsamic vinegar
- 2 1⁄2 teaspoons coarse salt
- 1⁄2 teaspoon fresh ground pepper
- 2 tablespoons olive oil
- 2 pork tenderloin (about 1 1/4 pounds each)
- 2 tablespoons canola oil (if preparing in oven)
directions
-
Grill preparation:
- Sear the tenderloins on all sides, 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 saute pan over medium-high heat. Working 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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Reviews
-
The flavors of the marinade are FAN-tastic! Just the right balance of acidic - spicy - garlicky. I made this on an electric grill, it took about 20 minutes to reach 160F. One thing I would like to point out to chef Michelle, the directions are a bit vague. I wasn't sure if I should make a paste and grill the meat right away or marinade it for a while. I ended up marinading it for @ 6 hours and basted the meat while on the grill, then let it rest for @ 10 minutes, it was tender and juicy and super tasty! Made for my 3 chefs tag game, June 2012.
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<P>I was born in Glendale, California but I currently reside in Athens, AL. The military brought me to Alabama in 1989 and I just never left! Although quite different from California, I have come to love the more laid back lifestyle the South has to offer. My husband, who is Puerto Rican, and I were married in May 2006. He is retired from the Army (24 years) and now works for TASC Inc. while I am a stay at home mom. this is a new lifestyle for me as I worked for 23 years before having a baby on Dec 20, 2008. She was born two months premature and while she was in the hospital I decided I wanted to be with her and so I stopped working. <BR><BR>My husband and I both love cooking (probably him moreso than I) in our spare time. We purchased a home in 2006, and I think the main reason we bought the home is because of the beautiful kitchen...which is where we spend most of our time. <BR><BR>We like to try new recipes and Recipezaar has made this easy for us. When we first met he moved to Alaska, and to bridge the distance we would cook (him in Alaska and me in Alabama) the exact same recipe from zaar while on the phone or web cam together. When we had more time we tried at least one new recipe a week. We are slowly but surely getting back to that tradition. Cooking together has become challenging with a 13 month old. One of us plays with her while the other cooking. <BR><BR>I also enjoy collecting cookbooks and now I am addicted to Food Network. I love Giada and Ina the most...My husband thinks Ina is too boring, but her dishes always sound so amazing. <BR><BR><BR><IMG src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/adoptedspring08.jpg mce_src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/adoptedspring08.jpg> <BR><IMG border=0 alt=Photobucket src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/IWasAdoptedfall08.jpg mce_src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/IWasAdoptedfall08.jpg></P>
