🫙 From the Spice Rack
Balsamic Pork with Mixed-Herb Brush
Cut each pork tenderloin crosswise into 6 pieces. Press each piece, cut side down, to form a round, about 1 1/2 inches thick. If end pieces are thin, coil into round fillets; secur...
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Ingredients4 items
Ingredients
- 8large sprigs rosemary
- 8large sprigs thyme
- 1/2cupbalsamic vinegar
- 1/4cupolive or vegetable oil
Directions
- 1
Cut each pork tenderloin crosswise into 6 pieces
- 2
Press each piece, cut side down, to form a round, about 1 1/2 inches thick
- 3
If end pieces are thin, coil into round fillets
- 4
secure with toothpicks
- 5
Place rosemary and thyme sprigs in nonmetal dish or heavy-duty resealable plastic bag
- 6
Stir in vinegar and oil
- 7
Add pork, turning to coat with marinade
- 8
Cover dish or seal bag and refrigerate, turning pork 2 to 3 times, at least 1 hour but no longer than 24 hours