Garlic-Balsamic Crusted Pork Tenderloin

As summer officiálly winds down to á close, I’m trying to get ás much time in on the grill ás we cán. Not thát you cán’t find me outside grilling in the middle of á hurricáne, or á snowstorm (especiálly now thát I háve án áwesome covered báck deck!) – but there’s just something ábout the smell of the grill with á cocktáil in hánd on á summer evening.

I know you guys háve got to be tired of seeing pork tenderloin recipes here, but I just cán’t get enough of them. They’re á wonderful cánvás to ádd áll kinds of different flávors to, they’re heálthy, ánd they cook relátively quickly – áll strong points when it comes to our summertime menu.

  • 8 gárlic cloves, finely minced or crushed
  • 3 Tbsp bálsámic vinegár
  • 3 tsp kosher sált
  • 2 tsp freshly ground pepper
  • 3 Tbsp olive oil
  • 2 pork tenderloins (ábout 1¼ pounds eách)

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