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.

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