We love Pat-NoCal's take on Rachel Ray's Balsamic Pork Tenderloins. Here's my latest...

[michael-in-phoenix]

...success with this recipe.

I get pork half-loins in the cryo-pack on sale here regularly for around $1.75 per lb., or less. I always stock up, and freeze a few.

I trimmed one of the fat and silver skin (minimal) and cut this 5 lb. loin into four roughly equal pieces. They were each about the size of a normal tenderloin.

I marinated them as I usually do, using Pat's marinade. I actually left them marinating for a day and a half.

Grilled them over hot coals until browned, and then moved them to the cool side of the grill (no coals underneath) and closed the lid. 10 minutes later they were at 145 to 150 degrees. I removed them from the grill and allowed them to rest under a foil cover for 15 minutes.

Oh. My. Goodness!

Sliced into medallions, across the grain, they are juicy, tender and taste like heaven!

Thanks Pat, for this excellent recipe!

Michael

http://eat.at/swap/forum15/36_Balsamic_Roasted_Pork_Tenderloins_from_Pat-NoCal

 

[charlie]

Thanks Michael & Pat--I have some on sale pork loin in the freezer

 

[karennoca]

Thanks too, going on my list to make this weekend with a roasted garlic rice I saw Damaris Phillips

make today on her show. Humm....maybe a cauliflower rice with the roasted garlic.

 

[pat-nocal]

I'm so glad you like it, Michael.

Sorry, for the delayed response.... have been absent of late and just saw your note. I will have to try it on pork loin some time...have only made it with pork tenderloin. I'm thinking chicken might be a good match for the marinade as well....will have to give it a go and see.

 

[wigs]

Where is the Damaris Phillips roasted garlic rice REC, please? Cannot locate at foodnetwork.com site