2 Tablespoons of Nasturtium vinegar (Fred's mom makes it! I guess a light red wine vinegar would work too)
2 Tablespoons olive oil
salt and white pepper to taste
2 Tablespoons Grey Poupon mustard
1 Tablespoon Molasses
I mixed well and then spread it on both tenderloins then left them to marinate in the fridge in a bowl. I had already removed the excess fat and silver skin from the tenderloins - this is a very important step and should not be skipped - the end result is so worth the effort. After about 20 minutes it was time to put the tenderloins on the grill - Al told, the tenderloins were on for about 15 minutes, turned 3-4 times.
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