Tuesday, February 10, 2009

Rosemary and Red Wine Pork Tenderloin

Tender and flavorful and juicy.

Trim fat and silver skin from a tenderloin that weighs about 2 pounds. Using an injector, inject red wine into tenderloin. (We melted and injected two ice cubes' worth.) Season liberally with minced fresh rosemary - about 1/4 cup - and Montreal Steak Seasoning. It makes almost a crust on the tenderloin.

Marinate for several hours or overnight.

Grill for about 40 minutes or until internal temperature reaches 165 degrees.

Let sit at room temperature for several minutes before slicing and serving.

We'll make this again. It'd be a hit at dinner parties and cocktail parties, too, served with yeast rolls and assorted spreads.

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