Sunday Supper...Balsamic Grilled Rosemary Pork Tenderloin...

I shared last week that Sister and I are searching for lower carb recipes these days...Talena's son is a trainer and he has us on quite an excercise and eating regimen right now.  We are trying to change the way we eat and become healthier vs. diet...  I have to admit that I'm feeling better already.

Image via Pinterest

Image via Pinterest

We are working out pretty hard so our diet is high in protein...

This pork tenderloin from Recipe Girl is fabulous.

Balsamic-Rosemary-Grilled-Pork-Tenderloin.jpgrecipegirl.jpg

If you didn't try the chicken with balsamic, tomatoes and feta from last Sunday...you have to try it. It is delicious and this appears to be another winner...Click here.

This pork tenderloin recipe turns out so tender and moist.

It's great for grilling.

 Ingredients

4 Tablespoons balsamic vinegar

1/2 cup extra virgin olive oil

2 teaspoons crushed garlic

3 Tablespoons chopped fresh rosemary

3 Tablespoons chopped green onions

1/4 cup freshly squeezed lemon juic

1 Tablespoon cracked black pepper

1 Tablespoon sea s

2 pounds pork tenderloin

Directions:

1. Combine marinade ingredients in a large zip baggie. Add tenderloin and massage to work marinade into meat. Refrigerate in marinade for at least 6 hours.

2. When ready to grill, take zip bag out of refrigerator and let sit at room temperature for about 30 minutes before grilling. Preheat 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 total, or until internal temperature in center reaches 150°F.

3. Remove tenderloin from grill and allow to rest 5 minutes before slicing.

We've spent the entire weekend working in the garden...

we will definitely eat outside tonight, and enjoy some of the fruits of our labor...

 

It's your turn.  Let's talk!