Wednesday, June 3, 2009

Garlic-Mustard-Rosemary Grilled Pork Tenderloin

Dinner tonight was great. Pork tenderloins were on sale at Ralphs, so I grabbed a 1lber.

Marinade ingredients:
1/2 shallot, minced fine
4 cloves garlic, minced fine
Handful rosemary, minced fine (dipped into my frozen herb supply)
3 tbsp white wine (used a 'california table white')
3 tbsp lemon juice
3 tbsp extra virgin olive oil
2 tbsp Dijon mustard
1 tbsp honey mustard (can easily do 3 tbsp of one kind, but i wanted a hint of the honey taste in there)
2 tbsp sugar
1/2 tsp salt
1 dash worchestershire sauce

Combine all, taste, realize it would make a good salad dressing (if thinned with more olive oil). Set in a glass bowl or a large ziploc bag.
Meanwhile, in another part of the kitchen, clean up the tenderloin. Remove the silverskin and any excess fat. I dont really like this part. But, its a necessity!
Put the now-pretty tenderloin into the marinade. Refrigerate and smush around every couple hours. I marinaded it for over 8 hours.

Heat up the grill! I used about medium high heat. Throw it on there. Flip it over every so often, preferably on the four different sides for a few minutes each. I only managed three sides and when I sliced it up, it wasn't done. The temperature reading was probably from the wrong place. :/ Oh well, a few minutes per side on the stove top and it was great!

Will update with the rice pilaf stuff that went with it. Also, roasted broccoli. Would have been excellent if I'd had fresh broc instead of frozen, but whatever. Good flavors.

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