Now that I'm done writing about our vacation (see here, here, here, here, and here), I've moved back to more pedestrian pursuits, like planning Sunday dinner. About four months ago, I wrote about making something new for dinner every Sunday, and my hopes that it would be a somewhat regular feature on the blog. If you read this blog with any regularity, you know how successful that endeavor has been.
At the beginning of the summer, we bought a grill, so more of our cooking has been of the outdoor variety over the last month or six weeks. The grill was the inspiration for tonight's dinner.
Garlic Grilled Pork Tenderloin
3 Tbsp. olive oil
1 Tbsp. white wine vinegar (we used just plain white vinegar)
2 tsp. chopped rosemary (we used dried)
1/2 tsp. salt
1/4 tsp. pepper
2 cloves garlic, crushed (we diced because we don't have a garlic press -- yet)
2 3/4 lb. pork tenderloins (just the two of us, so we only made one tenderloin)
Combine first six ingredients and stir well. Place tenderloins in a dish with a lid, and brush the mixture over all sides of the tenderloins. Don't be afraid, this is how it should look.
Cover and chill for three hours. Then, ask Bryan to grill the tenderloin for 15-20 minutes, or until it is cooked through.
Voila!
At the beginning of the summer, we bought a grill, so more of our cooking has been of the outdoor variety over the last month or six weeks. The grill was the inspiration for tonight's dinner.
Garlic Grilled Pork Tenderloin
3 Tbsp. olive oil
1 Tbsp. white wine vinegar (we used just plain white vinegar)
2 tsp. chopped rosemary (we used dried)
1/2 tsp. salt
1/4 tsp. pepper
2 cloves garlic, crushed (we diced because we don't have a garlic press -- yet)
2 3/4 lb. pork tenderloins (just the two of us, so we only made one tenderloin)
Combine first six ingredients and stir well. Place tenderloins in a dish with a lid, and brush the mixture over all sides of the tenderloins. Don't be afraid, this is how it should look.
Cover and chill for three hours. Then, ask Bryan to grill the tenderloin for 15-20 minutes, or until it is cooked through.
Voila!
We served the tenderloin with some steamed red potatoes and a green salad. (We're really big fans of the McCormick Potato Steamers. They're delicious and very easy. And no, they are not paying me to say that, but I wonder if they would if I asked...?)
The tenderloin was really tender and flavorful. I'm sure some of the flavor can be attributed to the residue clinging to the grill racks. Bryan believes rather passionately that if we were to clean the grill racks between uses, it would ruin the flavor of whatever we grill next.
I'll try not to wait four months before posting about our dinner selection again. I apologize for any hardship this last delay may have caused.
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