This is fantastic! Even my hubby, who hates any type of vinegar, said this was incredible! Just before putting the tenderloin on the BBQ, I boiled the marinate, so I could brush it on the meat during cooking. I also used it to dip french bread into during dinner. I then seared the tenderloin on high (approx. 3 minutes per side), then turned the burner off, so the meat did not get direct heat. Every 10 minutes or so, I would lift the lid and brush meat with marinate, turn it over, and brush it again. after approximately 25 minutes, I inserted a meat thermometer into the side of the tenderloin so that the tip was in the center of the meat. When it reached 145 degrees F, I removed the meat, covered it with foil, and let it rest. I brushed the sliced french bread with olive oil and placed it onto the BBQ, while the pork was resting. Once again, fabulous recipe. Thanks Melissa S. for sharing!
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This is fantastic! Even my hubby, who hates any type of vinegar, said this was incredible! ...