Ingredients
- 3 pound pork tenderloins
- 1 pound recipe marinade
- 4 tablespoon balsamic vinegar
- 1/2 cup extra virgin olive oil
- 4 clove garlic
- 3 sprig rosemary
- 3 sprig whole scallions
- 1/4 cup fresh lemon juice
- 1 tablespoon cracked black pepper
- 1 tablespoon sea salt
- 3 pound pork tenderloins
- 1 pound recipe marinade
- 4 tablespoon balsamic vinegar
- 1/2 cup extra virgin olive oil
- 4 clove garlic
- 3 sprig rosemary
- 3 sprig whole scallions
- 1/4 cup fresh lemon juice
- 1 tablespoon cracked black pepper
- 1 tablespoon sea salt
- 3 tablespoon olive oil
- 1 tablespoon medium onion
- 1 tablespoon garlic clove
- 1/2 cup ketchup
- 1 cup tomato sauce
- 1 cup water
- 1/4 cup balsamic vinegar
- 3 tablespoon worcestershire sauce
- 1 teaspoon hot sauce
- 2 tablespoon pineapple juice
- 1/2 teaspoon liquid smoke
- 2 tablespoon molasses
- 3 tablespoon dark brown sugar
- 2 tablespoon dijon mustard
- 2 tablespoon salt and pepper
Preparation
Baking Directions:
MarinadeCombine all ingredients in a food processor or blender and process until ingredients are finely chopped or pureed.
Spread seasoning mixture over tenderloins and let marinate in refrigerator for at least four hours, turning the meat twice.
Preheat the grill to medium high.
When ready to grill, oil the grate and wipe down to remove any residue so grates are clean.
Remove pork from marinade and arrange on grill.
Brown on all sides and cook through (firm to the touch), 8 to 12 minutes in all, or until internal temperature in center is 150 degrees.
Let meat rest for five minutes.
Brush with barbecue sauce, slice and brush with barbecue sauce again.
Serve extra barbecue sauce on the side.
Balsamic Barbecue SauceHeat oil in large nonreactive sauce pan over medium heat.
Add onion and garlic; sauté until soft.
Stir in all other ingredients, bring to a slight boil, reduce heat to low, and cook for 15 minutes.
Remove from heat, taste for seasoning if necessary.
Sauce should be sweet, sour and spicy.
