Thanks to Pinterest I got the idea to make a grilled balsamic- garlic crusted pork tenderloin. With my pork defrosted I plan on rubbing this on the pork tenderloins this morning and grilling it up later today if the weather holds out. If it doesn't I'll have to prepare it in the oven.
http://kitchenconfidante.com/if-you-cant-stand-the-heat-part-ii
7-24-12 UPDATE We had this last night for dinner. I thought it was REALLY good BUT I would have cut back on the salt-- it was WAY too salty. BUT, the pork tasted really good and so did the marinade. ALSO I loaded it up with lots of cloves of garlic, not just the 3 or 4 it called for. I also did not end up with a paste, it was more of a liquid but that was ok because I just put the pork in a ziplock bag in the marinade and it was still really good. :)
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