Rosemary Balsamic Grilled Pork Tenderloin

2 – 3lbs pork tenderloin
2 Tbsp fresh rosemary, chopped
5 cloves garlic, minced
1/4 cup no sugar added balsamic vinegar
1/4 cup olive oil salt and pepper

Combine all ingredients in a large bowl, and make sure the meat is well coated. Cover and refrigerate for at least 2 hours or overnight.
Remove from the marinade and grill over medium heat for about 4 minutes per side, or until a meat thermometer in the thickest part registers 145 degrees.
Remove from the grill and let the meat rest for at least 10 minutes before slicing and serving.


Posted on March 9, 2016, in Low Carb, Paleo, Phase 3, Primal, Recipes. Bookmark the permalink. Comments Off on Rosemary Balsamic Grilled Pork Tenderloin.

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