Ingrédients pour Rosemary Grilled Pork Tenderloins
- Red Wine Vinegar
- 1 cup olive oil (1/2 cup for marinade, 1 tablespoon for glaze)
- 1/2 cup water
- Garlic Cloves
- Prepared Mustard
- 1 tablespoon salt
- 2 tablespoons brown sugar + 1 tablespoon brown sugar (for glaze)
- 1/4 cup chopped fresh basil
- 3/8 teaspoon black pepper (1/8 tsp for marinade, 1/2 tsp for glaze)
- Pork Tenderloin
- 1/4 cup honey
- Brown Sugar
- 1 tablespoon molasses
- 2 tablespoons soy sauce
- Ground Ginger
- Fresh Rosemary Leaf
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Comment préparer Rosemary Grilled Pork Tenderloins
- In a sealable plastic bag, combine 1/2 cup red wine vinegar, 1/2 cup olive oil, 1/2 cup water, 4 cloves minced garlic, 2 tablespoons Dijon mustard, 1 tablespoon salt, 2 tablespoons brown sugar, 1/4 cup chopped fresh basil, and 1/8 teaspoon black pepper. Add the pork tenderloins to the bag.
- Marinate in the refrigerator for at least 8 hours, or preferably overnight, turning the bag occasionally.
- Remove pork tenderloins from the bag, reserving the marinade. Discard the marinade.
- Pat the tenderloins dry with paper towels.
- In a small bowl, whisk together 1/4 cup honey, 2 tablespoons brown sugar, 1 tablespoon molasses, 1 tablespoon Dijon mustard, 1 tablespoon olive oil, 2 tablespoons soy sauce, 1 tablespoon grated fresh ginger, and 1/2 teaspoon black pepper. Rub this mixture all over the pork tenderloins.
- Sprinkle generously with 2 tablespoons fresh rosemary leaves.
- Prepare your grill for medium-high heat. Add soaked pecan or mesquite wood chips to the coals for extra smoky flavor.
- Place the tenderloins on the grill rack. Grill for 10-15 minutes, turning once halfway through, until the internal temperature reaches 145°F (63°C).
- Remove the tenderloins from the grill and let rest for 5-10 minutes before slicing.
- Cut each tenderloin into 12 medallions and serve immediately.
Nutrition Information (Approximate per serving)
Sodium
31 g
Sugar
49g
Fat
12g
Carbs
4g
