Rosemary Grilled Pork Tenderloins
This is the BEST recipe for tenderloins I've ever found. Juicy, flavorful, a definite crowd pleaser. Our friends grilled these for us on Easter and everyone was begging for the recipe! Enjoy! (Prep time does not include marinating).
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INGREDIENTS
Nutrition- 1⁄4cup red wine vinegar
- 1⁄2cup olive oil
- 1⁄2cup water
- 2
- 2tablespoons prepared mustard
- 1tablespoon salt
- 1tablespoon sugar
- 1⁄2teaspoon basil
- 1⁄8teaspoon pepper
- 2(1 1/4 lb) pork tenderloin
- 1⁄4cup honey
- 1⁄4cup packed brown sugar
- 1tablespoon molasses
- 1tablespoon prepared mustard
- 1tablespoon olive oil
- 1tablespoon soy sauce
- 1⁄4teaspoon ground ginger
- 1⁄2teaspoon pepper
- 1tablespoon fresh rosemary leaf
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DIRECTIONS
- Pour mixture of wine vinegar, 1/2 cup olive oil, water, garlic, 2 TBLS mustard, salt, sugar, basil, and 1/8 tsp pepper over pork tenderloins in a sealable plastic bag.
- Marinate in refrigerator for 8 hours or longer, turning occasionally.
- Drain, discarding marinade.
- Pat tenderloins dry with paper towel.
- Rub mixture of honey, brown sugar, molasses, 1 TBLS mustard, 1 TBS olive oil, soy sauce, ginger, and 1/2 tsp pepper on all sides of tenderloins.
- Sprinkle with rosemary leaves.
- Place tenderloins on grill rack over medium-hot coals spiked with wet pecan or mesquite wood chips.
- (Or grill over medium indirect heat on gas grill).
- Grill for 10 to 15 minutes or until cooked through, turning once.
- Remove to serving platter.
- Cut each tenderloin into 12 medallions just before serving.
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