From, "Above & Beyond Parsley... Food for the Senses," published in cooperation with your Daily InBox newsletter.


  • 2 (3/4-pound) pork tenderloins

  • 2 tablespoons olive oil
  • 1 tablespoon white wine vinegar
  • 2 teaspoons chopped fresh rosemary
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
  • 2 cloves garlic, minced

For marinade: Combine all marinade ingredients and stir well.  Place tenderloins in a 9- by 13-inch dish and coat thoroughly with marinade.  Cover and chill for 3 hours.

Grill tenderloins, covered, over hot coals for 30 to 45 minutes, turning once.

For a smoky flavor, place tenderloins on the side of the grill and smoke over hickory chips for 1 hour.

SERVES: 4 - 6

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