Rosemary Balsamic Pork Tenderloin Steaks
Recipe type: Entree
Serves: 4 servings
- 1 pork tenderloin
- Salt and freshly ground black pepper
- ¼ cup balsamic vinegar
- 2 Tbsp extra virgin olive oil
- 3 cloves garlic, minced
- 2 sprigs fresh rosemary, leaves pulled off and finely chopped
- Remove fat and silver skin from pork tenderloin.
- Lay out on a board, cover with plastic wrap and pound to ½ to ¾ inch thickness.
- Remove plastic wrap and make criss cross cuts in surface about ⅛ inch deep on both sides.
- Cut into serving sized steaks.
- Sprinkle with salt and pepper on both sides.
- Mix balsamic vinegar, olive oil, garlic and rosemary in a large zip-lock bag.
- Add pork and toss well to coat.
- Marinate in refrigerator at least 1 hour.
- Preheat grill on high.
- Grill steaks cover down about 5 minutes.
- Turn and pour marinade over top of steaks.
- Grill about another 10 minutes, flipping frequently.
- Grilling times will vary depending on the heat of your grill.
Prep time does not include 1 hour marinating time.
Recipe by Savory Nature at http://savorynature.com/2015/09/03/rosemary-balsamic-pork-tenderloin-steaks/
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