"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Grilled Balsamic Pork Tenderloin Recipe

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This recipe for Grilled Balsamic Pork Tenderloin, by , is from The Siegel Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Mary Siegel
Added: Tuesday, September 30, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1/4 cup balsamic vinegar
2 garlic cloves
1/2 teaspoon dried crushed red pepper
1 (2-lb) package pork tenderloins
1 teaspoon salt
1 teaspoon ground black pepper

Directions:
Directions:
Combine first 3 ingredients in a shallow dish or large zip-top plastic freezer bag; add pork. Cover or seal, and chill 8 hours. Remove pork from marinade, discarding marinade. Sprinkle evenly with salt and black pepper. Grill, covered with grill lid over medium-high heat (350-400) 8-12 minutes on each side or until a meat thermometer inserted into thickest portion registers 155. Remove from grill, and let stand 10 minutes or until thermometer registers 160. Slice pork and garnish if desired.

 

 

 

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