Grilled Pork Tenderloin in Balsamic Vinegar and Rosemary
Region: Italy
Category: Pork-Grilled
Season: Summer
Difficulty: Easy but special equipment needed and long cooking and/or non-working time

Pork tenderloin is a very lean cut of meat and therefore needs to be cooked quickly otherwise it will dry out.  For this reason two very good methods to use are grilling and pan-frying.  In this recipe influenced by the trattoria cooking of Tuscany, four tenderloins are grilled over a hot fire.

[photo: Clifford A. Wright]

Yield: Makes 6 servings
Preparation Time: 2:30 hours

3 to 3 1/2 pounds pork tenderloin (about 4 tenderloins in all)

1/2 cup extra-virgin olive oil

1/4 cup balsamic vinegar

3 large garlic cloves, finely chopped

1 medium onion, thinly sliced

2 tablespoons chopped fresh rosemary

Freshly ground black pepper to taste

1/2 cup finely chopped fresh parsley

1. Place the pork tenderloins in a glass or ceramic baking dish and pour the olive oil and balsamic vinegar over them.  Sprinkle with the garlic, onions, rosemary, and black pepper and marinate in the refrigerator for 2 hours, turning several times.

2. Prepare a hot charcoal fire or preheat a gas grill on high for 15 minutes..

3. Place the tenderloins on the grill (six inches from the heat source for charcoal fires) and cook, uncovered, until golden brown, without turning or moving them, about 15 minutes.  If your grilling grate is closer to the fire than 6 inches, grill the meat for less time or grill with indirect heat. Turn once and grill until the other side is golden brown, 12 to 15 minutes.  Sprinkle the parsley to coat a serving platter and arrange the grilled pork tenderloins on top and serve.

Variation: 

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Posted: 12/28/2006