Grilled Rosemary Garlic Tenderloin

  • 2 Tbsp Fresh rosemary (3 large sprigs)
  • 3 large Garlic cloves
  • 2 Full Tbsp Honey
  • 1 Tbsp Dijon mustard
  • ¼ cup Balsamic vinegar
  • 2 Tbsp Rice vinegar
  • ½ cup Extra-virgin olive oil
  • 1 lb Pork tenderloin
Chop the rosemary until minced. Place the garlic cloves in a food processor or blender along with rosemary until finely minced. Add the honey, mustard, vinegars and olive oil, and process until smooth. Reserve 1 cup for sauce.

Place tenderloin in a resealable plastic bag and add remaining marinade. Seal and refrigerate for at least 4 hours or overnight.

Preheat the grill to 375° F. Drain the marinade and place pork on the grill. Cook until internal temperature registers 150° F; usually takes about 30 minutes. Turn often to avoid burning. Slice thin and serve with the remaining marinade.

Serves 4

-- Submitted by: Chloetta Welch - Fairfield, California