The Pork Tenderloin

While my in laws were here I made the Risotto that I talked about recently, here is the Pork Tenderloin that I made to go with it. Pork Tenderloin is one of my "go to" dishes for company it is quick, easy and inexpensive and like chicken it takes on the flavors that I decide to give it. I never cook it past medium then it is juicy and pink inside so the texture is great. This time I marinated the Pork Tenderloin in a Balsamic Vinegar Glaze then cooked it on the grill.

This is exactly the reason that Kris and I went on the hunt for a gas grill in the fall. So that I could step outside on a day when the high was lower than 20 degrees and still make a good dinner for all.

Marinade:
2 Cloves of Garlic Minced
1/2 cup of Balsamic Vinegar
1 cup of Olive Oil
splash of dry Red Wine
some Fresh Thyme
1 TBL Honey

I marinated for about 1 hour in the refrigerator then another half hour on the counter while I made the Risotto. When it was time to cook I did the two Tenderloins on the grill for about a total of 10 minutes turning twice. I took them off and let them rest (tented under foil) for about 5 minutes while I got out the serving dishes. I sliced them about 3/4 of an inch thick and served.

I have been trying to take a good picture of this dish during the cooking process for a while, I would take the pictures... Look at them, edit them but I couldn't quite figure out why they were unusable they just were. Like I said this is one of my "go to" dishes so I have made some variation of it 8-10 times since I started this blog and haven't talked about it because I didn't like the photos. A couple of weeks ago a blog that I read regularly said the reason clear as a bell (I have changed it a little to fit my situation) they look like grilled poop. I decided on this picture instead of the others it is a little more dramatic anyway.