Ingredients:
1/4 cup red wine vinegar
1/2 cup olive oil
1/2 cup water
2 garlic cloves, minced
2 tablespoons prepared mustard
1 tablespoon salt
1 tablespoon sugar
1/2 teaspoon basil
1/8 teaspoon pepper
2 (1 1/4 lb) pork tenderloins
1/4 cup honey
1/4 cup packed brown sugar
1 tablespoon molasses
1 tablespoon prepared mustard
1 tablespoon olive oil
1 tablespoon soy sauce
1/4 teaspoon ground ginger
1/2 teaspoon pepper
1 tablespoon fresh rosemary leaves
Directions:
Pour mixture of wine vinegar, 1/2 cup olive oil, water, garlic, 2 TBLS mustard, salt, sugar, basil, and 1/8 tsp pepper over pork tenderloins in a sealable plastic bag.
Marinate in refrigerator for 8 hours or longer, turning occasionally.
Drain, discarding marinade.
Pat tenderloins dry with paper towel.
Rub mixture of honey, brown sugar, molasses, 1 TBLS mustard, 1 TBS olive oil, soy sauce, ginger, and 1/2 tsp pepper on all sides of tenderloins.
Sprinkle with rosemary leaves.
Place tenderloins on grill rack over medium-hot coals spiked with wet pecan or mesquite wood chips.
(Or grill over medium indirect heat on gas grill).
Grill for 10 to 15 minutes or until cooked through, turning once.
Remove to serving platter.
Cut each tenderloin into 12 medallions just before serving.
Servings: 12
Time preparation: 15 min.
Time total: 30 min.