Name: Rosemary Grilled Pork Tenderloins
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 12 serving(s)
Ingredients: 1/4 cup red wine vinegar; 1/2 cup olive oil; 1/2 cup water; 2 garlic cloves, minced; 2 tablespoons prepared mustard; 1 tablespoon salt; 1 tablespoon sugar; 1/2 teaspoon basil; 1/8 teaspoon pepper; 2 (1 1/4 lb) pork tenderloin; 1/4 cup honey; 1/4 cup packed brown sugar; 1 tablespoon molasses; 1 tablespoon prepared mustard; 1 tablespoon olive oil; 1 tablespoon soy sauce; 1/4 teaspoon ground ginger; 1/2 teaspoon pepper; 1 tablespoon fresh rosemary leaf

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Recipe by NolansMom

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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).

Ready In:: 30mins
Serves:
Units:

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ingredients

¹⁄₄ cup red wine vinegar
¹⁄₂ cup olive oil
¹⁄₂ cup water
2 garlic cloves, minced
2 tablespoons prepared mustard
1 tablespoon salt
1 tablespoon sugar
¹⁄₂ teaspoon basil
¹⁄₈ teaspoon pepper
2 (1 1/4 lb) pork tenderloin
¹⁄₄ cup honey
¹⁄₄ cup packed brown sugar
1 tablespoon molasses
1 tablespoon prepared mustard
1 tablespoon olive oil
1 tablespoon soy sauce
¹⁄₄ teaspoon ground ginger
¹⁄₂ teaspoon pepper
1 tablespoon fresh rosemary leaf

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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RECIPE MADE WITH LOVE BY

@NolansMom

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@NolansMom

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"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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review by run for your life

3/16/2012

Yum! Very good marinade. I also left out the molasses (didn't have any) and it was still great! I actually used the recipe on pork sirloin steaks but will try it with tenderloins next time - I'm quite sure there will be a next time. Thanks for sharing a great recipe!

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review by Amethyst42

6/24/2007

Delish! LIke Hazeleyes, I didn't have molasses, but it didn't matter. There was no chance of that tenderloin surviving to the leftover stage. I served it with grilled asparagus marinated in a lemon-olive oil vinagrette, and it was a perfect compliment. It even pleased the uber-fussy husband. Will serve again!

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review by Colleen321

11/5/2006

I'm a little apprehensive when someone says "this is the BEST" but, it really was fantastic. Extremely jucy. Nice carmalized crust on the outside of the tenderloin. We will definately do this one again. Even my 4 yr old who is picky liked it.

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review by Hazeleyes

8/1/2006

Delicious! The meat was very flavorful, and tender. I did leave out the molasses, but still tasted great. I wrapped the meat in foil and it stayed very moist. Will be making again! Thanks, Hazeleyes

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creation by NolansMom

6/9/2006

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).