A Nod to Kentucky

Tonight we are having the other half of the pork tenderloin used for the pork tacos. My cousin made a FABULOUS tenderloin when we were up there. In my mind this would be the recipe. I will tell you tomorrow if it works out.

1.5 lb pork tenderloin (plus or minus)
1 c balsamic vinegar
¼ c. oil
4-5 stalks of fresh rosemary
2 cloves of garlic quartered
Salt and pepper

Cut ½ inch slits into tenderloin, spaced evenly. Insert garlic in slit (clearly larger pieces of meat might need more garlic). In a large Ziploc, put vinegar and oil and ½ of the rosemary let tenderloin sit, 4 hours or longer. Pull tenderloin out, and salt and pepper meat, Lay remaining rosemary over length of tenderloin and secure with string. Grill, let stand 10-15 minutes prior to serving.

Cilantro Pork

2-3 lb pork tenderloin
4 c. Cilantro
1 c. nuts walnuts
½ c. parmesan
5 cloves of garlic
1 tsp salt
½ tsp pepper
1c. Olive oil
2 TBS lemon

Process cilantro, walnuts, parmesan, garlic, salt, pepper. Oil and lemon. Coat tenderloin with about ½ c of mixture. Bake 350 covered for 20minutes, uncover and finish (about 15-20 minutes more.) slice and serve with cilantro mixture drizzled on top. Freeze remaining mixture.