Demented Ramblings

We eat damn well for end times. All this working from home has left me more energy for cooking, plus we’ve not been able to go out, so I cook more. When the whole lockdown started, we stocked up on ramen and tuna and soup. Things we could make easily. We’ve barely touched any of it. Instead, I’ve been going to the grocery about once a week and getting as much meat as I can get my hands on. I’ll admit, it’s been a lot of burger and chicken, and sometimes I’ve gotten into a rut. I can’t tell you how many times I’ve made hamburger steaks with onion gravy. It’s been a lot.

This week, I found a nice pork tenderloin. Actually, two in a package. At lunchtime today I mixed up a quick balsamic marinade and left one to mingle until after work. The other I slid into the freezer for next week. This was such a yummy marinade, I found it via Pinterest. Pinterest is good for dinner ideas.

The recipe called to grill the tenderloin, but it was raining cats and dogs at dinner time. So, I slipped it in the oven. And thank goodness, I actually had the forethought to line the pan with foil. Otherwise I’d have been scrubbing all evening.

Balsamic Grilled Pork Tenderloin

• 2 tablespoons honey
• 2 tablespoons Dijon mustard
• 2 tablespoons balsamic vinegar
• 1 tablespoon olive oil
• 1 teaspoon minced garlic
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• 1 small pork tenderloin

1. In a ziplock bag combine honey, Dijon, vinegar, oil, garlic, salt, and pepper. Mix well. Add the pork tenderloins.
2. Seal the bag and shake a little to coat the pork with the marinade. Refrigerate for at least 2 hours to overnight.
3. Heat an outdoor grill to medium-high heat. Remove the pork tenderloin from the marinade and place onto the grill. Or in my case, I put them into a 400F oven on a pan lined with foil.
4. You can brush the pork tenderloin with the marinade in the bag while grilling. Turn every 5 minutes or until the pork has reached an internal temperature of 145 degrees F., about 18 minutes. Or a little over 20 in the oven.

I served it with baked potatoes and caprese salad. It was scrumptious!

This entry was posted on Wednesday, June 10th, 2020 at 8:52 pm and is filed under Experimental Kitchenry, Food. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.