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Steve’s Pork Tenderloin Marinade

Marilyn Rhinehalt, Western Reserve Unit
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A quick rosemary-infused marinade that adds depth and aroma to pork tenderloin.
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RECIPE CATEGORY: Simple Ideas
HERB: Rosemary
KEYWORDS: balsamic, garlic, pork, shallot, sugar
Ingredients Instructions Notes

Ingredients
  

  • ½ cup balsamic vinegar
  • ½ cup olive oil
  • ½ cup shallots (chopped)
  • 2 tablespoons fresh rosemary
  • 1 tablespoon sugar
  • 2 cloves garlic

Instructions
 

  1. Puree all ingredients. Place meat in a resealable plastic bag with marinade and refrigerate for 2–3 hours or overnight.

Notes

Recipes featuring Rosemary from The Herb Society of America’s Essential Guide to Growing and Cooking With Herbs.
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