In this simple recipe, rosemary, soy sauce, and garlic yield a richly seasoned dish.
1/4 cup low-sodium soy sauce
1 tablespoon light brown sugar
1 tablespoon dried rosemary, crushed
2 tablespoons olive oil
2 tablespoons balsamic vinegar
2 teaspoons bottled minced garlic
1/2 teaspoon ground ginger
1/2 teaspoon dry mustard
2 (1-pound) pork tenderloins, trimmed
How to Make It
Combine first 8 ingredients in a large zip-top plastic bag. Add pork; seal bag, and marinate in refrigerator at least 8 hours.
Remove pork from bag, reserving marinade. Place pork on grill rack coated with cooking spray. Cover and grill 24 minutes or until a thermometer registers 155° (slightly pink), turning once. Remove pork from grill; cover with foil, and let stand 10 minutes.
While pork stands, bring marinade to a boil in a small saucepan; boil 1 minute. Serve sauce with pork.
Note: To roast pork in the oven instead of grilling, place on a broiler pan coated with cooking spray. Bake in a preheated oven at 450° for 25 to 30 minutes or until a thermometer registers 155° (slightly pink). Cover with foil; let stand 10 minutes.
Oxmoor House Healthy Eating Collection
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