About 3-l/2 lbs. Pork Tenderloin
l cup olive oil
l/4 cup dry vemouth
2 tsps. crumbled dried thyme
2 tsps. pepper
l tsp. salt
l tbsps. minced garlic
Drain & grill over hot coals (4″ above heat) for 5 to 6 mins. per
side or until meat thermometer registers l55.
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recipes from contoocook and beyond