Andrew's Backyard Grilled Rosemary Pork Tenderloin
Andrew is on the Marketing Team at StickerGiant
Andrew is thankful for his wife and kids and how they're happiest in their backyard.
8 ounces pork tenderloin
Salt and pepper
1 cloves garlic
1 tablespoon fresh rosemary, chopped (or 2 teaspoons dried rosemary)
½ cup dry red wine
Wash and dry tenderloin, and cut into 1/4-inch-thick pieces. Season with salt and pepper. Place in small bowl.
Crush garlic; rinse and remove leaves from rosemary stems, and chop. Combine garlic and rosemary with wine, and pour over pork. Turn pork to marinate well. Let rest for at least two hours.
When ready to cook pork, spray stove-top grill with pan spray, and heat. Place pork slices on grill. Cook for about 8 minutes total, turning once and basting once or twice with marinade.
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