1/3 cup olive oil
1 each clove garlic
3 each sprigs fresh rosemary
2 each 1-lb. pork tenderloins
Combine olive oil and garlic in jar. Cover and let stand overnight. Pour olive oil into baking dish. Add rosemary. Place pork in dish and turn to coat all sides. Set aside at room temperature for 1-1/2 hours, turning occasionally. Grill for 12-15 minutes, basting and turning frequently or broil 6 inches from heat source for 15-20 minutes, basting and turning frequently. Slice into medallions to serve.
This is also good on the smoker. The tenderloins take approximately 2 hours to smoke. Use lots of hickory or mesquite blocks while smoking.
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