This is my go-to recipe for pork tenderloin. I have made it with sherry, as directed, and I have subbed balsamic vinegar for the sherry as well - great results either way, but use the sherry if have it! I will also sub fresh onion and/or garlic if I have it on hand, but it's just as good with dried and even more simple that way. Since there's usually only two of us, we cook one tenderloin and then freeze the second in the marinade for a quick meal down the road. To grill the meat we use the 7-6-5 method we found online: 7 minutes on high; flip over and grill the other side for 6 minutes on high; then turn off and leave it set on the grill for 5 minutes. I also like to boil some of the marinade and spoon it over the meat before serving. This is a quick and easy dish with lots of flavor.
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This is my go-to recipe for pork tenderloin. I have made it with sherry, as directed, and I...