Sunday, June 19, 2011

Rosemary Pork Tenderloin

2 pork tenderloins
3 TBsp olive oil
1 TBsp white whine vinegar
1 TBsp soy sauce
1 tsp worcestershire sauce
1/2 tsp salt
1/4 tsp pepper
2 cloves garlic, crushed
1 TBsp chopped fresh rosemary

Combine marinade ingredients and pour over pork in a ziploc bag. Marinate several hours or over night in the refridgerator. Grill on the barbeque or broil in the oven, turning often, until internal temp reaches 145 degrees. Let stand 10 minutes, tented loosely with foil, before slicing (temp will rise to 155 degrees while standing). Slice and serve.


  1. thats funny. I made this just last week and even took pictures. You are just too quick for me!

  2. Please put your pic in instead. Mine are totally lame!

  3. ARGHH! Every time Spencer's email is open I post under his name!!