Grilled Raspberry Herb Pork Tenderloin (Bbq) |
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Prep Time: 20 Minutes Cook Time: 120 Minutes |
Ready In: 140 Minutes Servings: 6 |
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From the Junior League Cookbook Rogue River Rendezvous in Jackson County, OR. Ingredients:
1/2 cup raspberry vinegar |
2 garlic cloves, minced |
1 tablespoon dijon mustard |
1 tablespoon honey |
1/4 teaspoon dried marjoram |
1/4 teaspoon dried sage |
1/4 teaspoon dried thyme |
1/2 teaspoon pepper, coarsely ground |
2 (1 lb) pork tenderloin, trimmed |
Directions:
1. Combine the raspberry vinegar, garlic, mustard, honey, and herbs in a small bowl and whisk.
2. Pour the marinade into a heavy zipper lock plastic bag and add the tenderloins, truning to coat surfaces.
3. Refrigerate for at least 2 hours and up to 24 hours, occasionally turning the bag.
4. Prepare the grill for a medium-hot flame and oil the rack.
5. Remove the meat from the bag and set the marinate aside for basting.
6. Pat the meat dry and place the meat on the grill and cook for 8-10 minutes per side, turning once.
7. Baste often with the marinade.
8. Do not overcook. The meat will look slightly pink but this will fade when removed from the heat. (May check with and instant-read thermometer at 165 degrees.) Let the meat stand for 5-10 minutes, loosely covered.
9. To serve slice thinly across the grain.
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