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Post by ishmael on Jan 19, 2024 7:40:06 GMT -5
This is the best tenderloin marinade I have ever tasted.
2/3 cup olive oil. (I use oils infused with garlic, sage and rosemary, in equal amounts. A great olive oil shop in Frederick. (Since I won't advertise for someone, PM me if you want the name) 2 cloves crushed garlic, unless you use the garlic infused oil, then 1 just one clove. 1T dark brown sugar...and it has to be the dark brown sugar.
1/4 cup worcestershire sauce
1/4 cup soy sauce
1/4 cup balsamic vinegar 2T Dijon
1T fresh crushed rosemary
Tenderize the tenderloin just a bit. Pinch of salt and pinch of black pepper to meat. Rub it in. Make the marinade in a gallon baggie and refrigerate, for at least two hours Remove from refrigerator 20 minutes before grilling (Yes, we grill in the winter too!). Make sure your grill is hot on one side to sear, and then medium on another side to cook. Figure 5 minutes per side, or to 135F for rare-medium rare. Get it off the grill and let it rest for a few minutes before serving.
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up2
Full Member
Posts: 1,866
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Post by up2 on Jan 19, 2024 8:21:17 GMT -5
That sounds like a solid marinade. Definitely will be trying it out. I have a similar recipe from my father, though not with the infused oil, so I'll be PM'ing you. I usually marinade and refrigerate the night before but do take it out of the fridge about an hour before searing it. Grilling in the winter can be a bit more challenging, but I do it too. If its too cold to grill, I'll use a hot cast iron pan with oil & butter to sear all around and finish it pan and all in the oven. Rare to medium rare in our home or you're going hungry...
Hope my cardiologist isn't reading this thread.
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Post by pickle20 on Jan 19, 2024 9:06:18 GMT -5
I know the olive oil place in Frederick. Highly recommended. There's also another good shop in Annapolis.
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