From March 2008 Southern Living
2 1/2 lb. Pork Tenderloin
1/2 c. chopped fresh parsley
1/2 c. red wine vinegar
1/4 c. olive oil
1/4 c. honey
3 T. Dijon Mustard
2 garlic cloves, minced
1 T. Kosher salt
1 1/2 t. black pepper
Combine and add pork. Chill 2-8 hours. Grill
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