Monday, October 31, 2011

Firing up the Ole Grill Part 1

While making plans to adjust to having no kitchen, my intend was to grill as much as possible. Living in a town where franchise restaurants lined every main thoroughfare, I knew going out to eat would get old rather quickly.


Grilling would be easy peasy, right? Wrong!! Little did I realize that in order to grill one needed a place to prep the food and a place to clean up. So grilling was held to a minimum. Other than hamburgers, hotdogs and steaks I did grill a few new recipes.

Here's one that we enjoyed:

Rosemary Grilled Pork Tenderloin
 1 cup olive oil
¼ cup red wine vinegar
2 tablespoons fresh rosemary, minced
2 cloves garlic, minced
Salt and pepper to taste
Pork tenderloins
1.In large Ziploc bag combine oil, vinegar, rosemary, garlic.
2.Salt and pepper tenderloins and add to bag. Place in refrigerator for 3 hours.
3.Place on hot grill and brown each side of tenderloin about 2 to 3 minutes
on each side.
4.Move tenderloin to cooler side of grill and cover with lid. Tenderloin should 
read 160on meat thermometer. Let rest before cutting.

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