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garlic cloves, finely minced or crushed
2 1/2 tsp
freshly ground pepper
pork tenderloins (about 1 1/4 pounds each)
canola oil (if preparing in oven)
So yummy! Did 2 heaping T. Vinegar, 2 scant tsp. salt. Marinated one loin in a gallon bag while I trimmed the other, then marinated the other while the grill preheated. Seared all 4 sides on high 1.5 min., then moved to other side and grilled on large sides on low 4-5 min. each until about 145-150 degrees.