Marinated Pork Tenderloin:

Building A Family Favorite
For The Family Tonight

Making a marinated pork tenderloin is the easy way to prepare an almost allergen free dinner safe for every member of the family tonight. It also has the added advantage, after slow cooking, the flavors seep in and every tender juicy bite becomes one of the family's instant favorites.

(corn, dairy, dye, egg, gluten, peanut, soy, tree nut
and sugar free)

Ingredients

• 1 1lb. pork tenderloin
• 1/2 cup balsamic vinegar, divided into 1/4 cup sections
• 2 T. olive oil
• 1 T. fresh rosemary, cut into tiny pieces
• 2 cloves garlic, finely chopped
• ground black pepper to taste
• 1/8 tsp. course sea salt
• few sprigs fresh thyme

Place meat in a large resealable plastic bag and lay in a shallow dish.

Mix together 1/4 cup balsamic vinegar, oil, rosemary, salt and pepper. Pour over meat and turn to coat. Refrigerate at least 1 hour, turning occasionally.

Remove pork from bag (discard bag - do not reuse contents) and place on medium hot gas or charcoal grill. Be sure to keep a drip pan underneath to prevent major flare-ups. Cover and allow to cook approximately 40 minutes. Internal temperature should be 155 degrees when checked in center.

While pork is baking, place the other 1/4 cup of vinegar in a small saucepan and heat to boiling. Reduce heat and allow to simmer for about 5 minutes. After pork is done, use this glaze to baste the pork roast all over while still on grill. Cook 2 more minutes to crust the glaze. Remove the meat, wrap in foil and allow to sit on counter for 22 minutes before opening and slicing to serve.

Makes approximately 6 servings. 126 calories, 4g fat,49mg cholesterol, 54mg sodium, 4g carbs, 0g fiber, 16g protein

Return to "Recipes To Share" from "Marinated Pork Tenderloin