Grilled Balsamic Pork with Mixed-Herbs
Recipe from
Betty Crocker
Five ingredient recipe! A simple herb marinade imparts pork tenderloin with fresh flavor.
Ingredients
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2pork tenderloins (about 3/4 pound each)see savings
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8 largesprigs rosemarysee savings
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8 largesprigs thymesee savings
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1/2 cupbalsamic vinegarsee savings
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3 tablespoonsolive or vegetable oilsee savings
Directions
1.
Cut each pork tenderloin crosswise into 6 pieces. Press each piece, cut side down, to form a round, 1 to 1 1/4 inches thick.
2.
Place rosemary and thyme sprigs in shallow glass or plastic dish or resealable plastic food-storage bag. Stir in vinegar and oil. Add pork; turn to coat. Cover dish or seal bag and refrigerate, turning pork 2 or 3 times, at least 1 hour but no longer than 24 hours.
3.
Heat coals or gas grill for direct heat. Remove pork from marinade; reserve marinade.
4.
Cover and grill pork over medium heat 7 minutes, turning and brushing frequently with marinade. Discard any remaining marinade. Cover and grill pork 6 to 8 minutes longer, turning frequently, until pork has slight blush of pink in center and meat thermometer inserted in center reads 160 degrees .
Nutrition information
Per serving: Calories 350 (Calories from Fat 155); Total Fat 17g (Saturated Fat 4g); Cholesterol 135mg; Sodium 95mg; Total Carbohydrate 1g (Dietary Fiber 0g); Protein 48g. Daily Values: ; Iron 14%. Exchanges: .
Percent Daily Values are based on a 2,000 calorie diet
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