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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.
Oh my gosh, this was so good! We marinated it over night, cooked it on the bbq, and actually used a Turkey tenderloin. My husband hates Turkey, but he said this is the only way to eat it. It was absolutely perfect, and delicious. He could not stop ranting and raving about how good it was! Definitely will be keeping this recipe.