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Pork tenderloin, how do I love thee? Let me count the ways!

Okay, not really.

This is so easy it’s stupid.

Take pork tenderloin, throw it in a ziplock bag with salt & pepper, a couple of crushed garlic cloves and cover with equal parts soy sauce and red wine.

Put said bag in the fridge for at least 24 hours (flip it at least once), then when you are ready to eat, heat up the grill and cook. We are all-season BBQ people.

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