I received a suggestion by Mark Smith in Cheyenne, Wyoming recently to try a pork tenderloin recipe. Here’s a variation of of the recipe submitted. It was incredibly juicy and delicious. Why don’t I cook the “other” white meat more often? I think it will be more of a staple moving forward. Thanks Mark!
1 pork tenderloin
I marinated the tenderloin overnight in the above ingredients. The next evening, I sliced into 1 inch think filets and grilled. Such awesome flavor! Roasted brussel sprouts on the side.