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Author Notes: My father and I cooked this for the first time together a few years ago. I fell in love with the combination of heat from the crushed red pepper and tangy vinegar. When these two flavors combine you get a pork with this glorious taste! I usually serve with sauteed leeks with pine nuts and roasted herb fingerling potatoes. If you have any pork remaining, it makes a great hot sandwich with some added pepper jack cheese. - Table9
- 1 2 Pound Package of Pork Tenderloins
- 1 teaspoon Table Salt
- 1 teaspoon Freshly Ground Black Pepper
- 1/2 teaspoon Dried Rosemary, Minced
- 2 tablespoons Local Honey
- 1/4 cup Balsamic Vinegar
- 2 Fresh Garlic Cloves, Minced
- 3/4 teaspoon Dried Crushed Red Pepper
- Combine Rosemary, Honey, Balsamic Vinegar, Garlic and Red Pepper in a large Ziploc bag or shallow dish; add pork tenderloins. Cover or seal and chill in the refrigerator overnight.
- Once chilled, remove pork from marinade and discard marinade. Sprinkle pork evenly with salt and pepper.
- Grill pork tenderloins over medium-high heat (350 - 400 degrees) 8 - 12 minutes on each side or until meat thermometer measures 155 degrees. Remove from grill when pork has reached desired temperature, and let rest for 10 minutes until the thermometer registers 160 degrees.
- Slice pork and serve.
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