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Balsamic Pork with Mixed-Herb Brush |
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Serves: 6 Print this RecipeTo prevent overcooking, the thin ends of the tenderloin are coiled into round fillets and secured with toothpicks. 2 pork tenderloin (about 1 1/2 pounds) 8 sprigs large rosemary 8 sprigs large thyme 1/2 cup balsamic vinegar 1/4 cup vegetable oil or olive Download Cook'n to get nutional information for this recipe
Cut each pork tenderloin crosswise into 6 pieces. Press each piece, cut side down, to form a round, about 1 1/2 inches thick. If end pieces are thin, coil into round fillets; secure with toothpicks. Place rosemary and thyme sprigs in nonmetal dish or heavy-duty resealable plastic bag. Stir in vinegar and oil. Add pork, turning to coat with marinade. Cover dish or seal bag and refrigerate, turning pork 2 to 3 times, at least 1 hour but no longer than 24 hours. Brush grill rack with vegetable oil. Heat coals or gas grill for direct heat. Remove pork and herbs from marinade; reserve marinade. Place herbs directly on hot coals. Immediately cover and grill pork 4 to 5 inches from 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 slightly pink in center. Remove toothpicks. 1 Serving: Calories 180 (Calories from Fat 80); Fat 9g (Saturated 2g); Cholesterol 70mg; Sodium 50mg; Carbohydrate 1g (Dietary Fiber 0g); Protein 24g. From "Betty Crocker's Best of Healthy & Hearty Cooking." Text Copyright 1998 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. Balsamic Pork with Mixed-Herb Brush is from the Cook'n Healthy & Hearty collection. Click here to get this CD or download the recipes right now! Sign up for our free monthly newsletter, with recipes, cooking tips and more! Enjoy more recipes like this! Spicy Grilled Sirloin Beer-Marinated Rump Roast Mop While You Grill Grilling Know-How Orange Salsa Teriyaki Beef Kabobs Ginger-Spice Beef Kabobs Italian Flank Steak Tequila Marinade Balsamic Pork with Mixed-Herb Brush Wild Rice and Almond Stuffing Teriyaki Pork Tenderloins Peppery Teriyaki Marinade Sassy Southwestern Pork Chops Cilantro-Mint Salsa Grilled Southwestern Pork Chops Honey Mustard Pork Chops Caribbean Jerk Pork Chops Chicken-Vegetable Kabobs Honey-Glazed Chicken Grilled Honey-Mustard Chicken Sandwiches Southwestern Grilled Chicken Salad Grilling Tips Teriyaki Chicken Kabobs Grilled Teriyaki Chicken Salad Jamaican Jerk Chicken Salad Curried Grilled Chicken Spicy Caribbean Chicken Greek Turkey Tenderloins Grilled Mahi Mahi with Pineapple Gingered Pineapple Marinade Garlic Rosemary Halibut Grilled Halibut with Tomato-Avocado Salsa Tomato-Avocado Salsa Ginger-Lime-Marinated Swordfish Steaks Strawberry Margarita Swordfish Salmon with Cucumber Relish Cucumber Relis Ginger-Lime Tuna Steaks Spicy Shrimp with Creole Sauce Creole Sauce Veggie Grilling Guide Zesty Lime Steak Margarita Beef with Orange Salsa Deviled Steaks Fiesta Steak Pork Sausages with Apples and Onions Pork Loin Roast with Rosemary Brush Grilling Safely Spicy Peach Chicken Chicken with Peppers and Artichokes Apple-Stuffed Chicken Breasts Grilled Turkey Burgers Dressed to Grill Provençal Fish Kabobs Ginger-Lime Marinade Tarragon Marlin Steaks with Vermouth Honey-Thyme Grilled Shrimp Herbed Seafood Fresh Herb Vegetable Grill Grilled Thai Marinated Summer Squash Skewered Ratatouille |
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