Thursday, April 19, 2012

Balsamic Rosemary Pork Tenderloin

Still hunting for some new freezer meals...

Here's another freezer meal or something you can prep and make for dinner tonight!  When you find pork tenderloins on sale, stock up - they're so versatile - you can feed a crowd with a fancy platter of sliced medallions, or build sandwiches for something more casual.  I steer clear of the pre-marinated ones - I like to know what the ingredients are, and control the flavors myself.

Balsamic Rosemary Pork Tenderloin


2 (1 pound) pork tenderloins
1/4 cup balsamic vinegar
2 Tbs soy sauce
2 Tbs olive oil
1 Tbs minced garlic
1 Tbs brown sugar
1 tsp of grated fresh ginger (or 1/2 tsp ground)
2 sprigs of fresh rosemary

Combine ingredients in a freezer storage bag and "knead" to mix. Add pork tenderloins. Seal bag and refrigerate overnight (less works, but at least 6-8 hours is preferred).  If you're doing it as a freezer meal, throw it in the freezer, and when you're ready, thaw overnight in the fridge. 
 
To prepare, preheat grill or oven to 450°. Place pork in oven safe baking dish leaving the marinade in the bag.  Roast pork in oven and roast for 25 minutes, or grill until it reaches 155°.  Remove from heat and tent with foil, resting about 10 minutes before slicing. Meat should be slightly pink and juicy.

If you like, you can pour the leftover marinade into a saucepan (fish out the rosemary), and bring to a boil for about 5 minutes - this will kill off any bacteria, and thicken it up a little bit.

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