Rocky Mountain Recipes 7-4-11 | TheFencePost.com

Rocky Mountain Recipes 7-4-11

1/4 c. Olive Oil

3 Tbsp. Rosemary & Sage or Thyme

1 t. Garlic, chopped

1 c. Balsamic Vinegar

2 Pork Tenderloins

Salt and Pepper, to taste

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Combine oil, vinegar, garlic and rosemary in a sealing bag. Add pork tenderloins and marinate for 30 minutes in the refrigerator. Remove from marinade and discard remaining marinade. Season tenderloins with salt and pepper. Grill over medium hot fire, turning occasionally for 15 to 25 minutes, until meat thermometer reads 155 to 160 degrees. Slice and serve.

1/4 c. Olive Oil

3 Tbsp. Rosemary & Sage or Thyme

1 t. Garlic, chopped

1 c. Balsamic Vinegar

2 Pork Tenderloins

Salt and Pepper, to taste

Combine oil, vinegar, garlic and rosemary in a sealing bag. Add pork tenderloins and marinate for 30 minutes in the refrigerator. Remove from marinade and discard remaining marinade. Season tenderloins with salt and pepper. Grill over medium hot fire, turning occasionally for 15 to 25 minutes, until meat thermometer reads 155 to 160 degrees. Slice and serve.

1/4 c. Olive Oil

3 Tbsp. Rosemary & Sage or Thyme

1 t. Garlic, chopped

1 c. Balsamic Vinegar

2 Pork Tenderloins

Salt and Pepper, to taste

Combine oil, vinegar, garlic and rosemary in a sealing bag. Add pork tenderloins and marinate for 30 minutes in the refrigerator. Remove from marinade and discard remaining marinade. Season tenderloins with salt and pepper. Grill over medium hot fire, turning occasionally for 15 to 25 minutes, until meat thermometer reads 155 to 160 degrees. Slice and serve.

1/4 c. Olive Oil

3 Tbsp. Rosemary & Sage or Thyme

1 t. Garlic, chopped

1 c. Balsamic Vinegar

2 Pork Tenderloins

Salt and Pepper, to taste

Combine oil, vinegar, garlic and rosemary in a sealing bag. Add pork tenderloins and marinate for 30 minutes in the refrigerator. Remove from marinade and discard remaining marinade. Season tenderloins with salt and pepper. Grill over medium hot fire, turning occasionally for 15 to 25 minutes, until meat thermometer reads 155 to 160 degrees. Slice and serve.

1/4 c. Olive Oil

3 Tbsp. Rosemary & Sage or Thyme

1 t. Garlic, chopped

1 c. Balsamic Vinegar

2 Pork Tenderloins

Salt and Pepper, to taste

Combine oil, vinegar, garlic and rosemary in a sealing bag. Add pork tenderloins and marinate for 30 minutes in the refrigerator. Remove from marinade and discard remaining marinade. Season tenderloins with salt and pepper. Grill over medium hot fire, turning occasionally for 15 to 25 minutes, until meat thermometer reads 155 to 160 degrees. Slice and serve.