Tuscan Grilled Tenderloin


Combine all ingredients except olive oil and evenly coat your tenderloin
Place tenderloin on the upper shelf of your grill and turn often until a medium doneness(internal Temp 145) is reached.

Let meat rest and then slice into 1 inch slices for service


4 teaspoons White Balsamic Vinegar
1 teaspoon Kosher Salt
5 chopped Shallots
3 teaspoons finely chopped Fresh Rosemary
2 teaspoons grated Lemon Rind
2 teaspoon fresh Lemon Juice
1/2 teaspoon Fennel Seeds, crushed
1/2 teaspoon ground Black Pepper
5 Garlic Cloves, minced
2lbs Pork Tenderloin

Recipe by:

Andrew Quesenberry