Friday, January 3, 2014

Balsamic Pork Tenderloin


I made this Pork Tenderloin for a family holiday party and again for Christmas Eve.  It has been a big hit.

Even raw, it looks good.  All that garlic in between.......YUM!!!!



This is the cooked version.  It is a picture I took last year when I made it, so the difference is that this year I added a rub on top of the meat.  I wouldn't make it again without the rub.  I think it makes a huge difference.
I used McCormick Grill Mates "Brown Sugar Bourbon."
It also is delish on steaks.






Here is my recipe card, but it does not mention the rub, so add that for sure.



http://www.foodnetwork.com/recipes/rachael-ray/balsamic-roast-pork-tenderloins-recipe/index.html

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