New York Times
Grilled Rosemary Pork Tenderloin
Author:Marian Burros
6 Ingredients
15 mins
This easy recipe was brought to The Times in a 1994 article about winter grilling, but many readers love this dish year round. Marian Burros called for cutting the pork tenderloin into slices before marinating it in a simple mixture of garlic, red wine and fresh rosemary before grilling, but it works just as well with whole tenderloins and dried rosemary.
Serves
1
Serves
1
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