We've been having unseasonably warm weather here in Cleveland, a balmy 50 degrees here today. So we decided to take advantage and use our new grill again. Tonight I made grilled pork tenderloin, roasted red skinned potatoes and steamed Brussels sprouts. A very basic meal, but a good and easy one for a busy weekend. I didn't have any of my usual ingredients to marinate pork and we had just had teriyaki the other day so I decided to wing a marinade.Tina's Tenderloin2 - 1 lb. pork tenderloins
1 bottle of beer (I used Great Lakes Brewery Edmond Fitzgerald)
1 Package of Onion Soup Dry Mix
1/2 cup brown sugar
2 cloves of garlic
1 tsp. dried rosemary
1 tsp. black pepper
1) Mix all ingredients in a zip lock bag and marinate for at least 4 hours and up to overnight.
2) Grill on medium low for about 20-30 minutes or until meat thermometer reads 160 degrees in the center.
Served with Steam Fresh Brussels Sprouts (the best things ever) and Roasted Red Rosemary Skinned Potatoes.