Balsamic Garlic pork tenderloin

Laserlarry · September 2017

This is so good. The recipe can be found at:
https://www.101cookingfortwo.com/grilled-balsamic-garlic-pork-tenderloin/

I make a few changes. I sprinkle a little Kosher salt on the tenderloin, wrapped it in wax paper and plastic wrap for at least 12 hours before cooking (dry brine). After 12, I unwrap it and put it in another plastic bag.Then I add the olive oil , balsamic vinegar( 1 TBS of each) and garlic. The vinegar I use is the expensive aged stuff. You can use 2 crushed cloves of garlic or 2 tsp of minced garlic, which is what I did this time. Let the tenderloin sit in that mix for at least an hour. Heat you egg to 400 to 500 deg F direct. Pull the tenderloin out of the bag and put on the grill, don't rince.Turn every 4 min for about 20 min.Check it looking for a temperature of 145 . Let it rest for 5 minuets We had it with some spiced peaches and a salad. This was a 1.4 lb tenderloin, dinner for two plus lunch for one. I think the key to making this taste so good it the dry brine which keeps it moist and the really good vinegar.