To make the marinade, in a food processor, combine the vinegar, oil, soy, brown sugar, and 3/4 teaspoon pepper. Pulse until blended. With the motor running, drop the rosemary and garlic through the feed tube. Continue to process until fairly smooth. Place the tenderloins in a nonreactive dish and pour the marinade over them. Cover and let stand at room temperature, turning occasionally, for up to two hours.
Prepare the grill for direct medium high heat. Remove the tenderloins from the marinade, reserving the marinade.
Grill the meat directly over the heat elements turning every 4 to 5 minutes and basting with the marinade for up to 5 minutes before the meat is done, until your liking, about 20 minutes total for medium (slightly pink at the center and juicy).
To test for doneness, insert an instand read thermometer into the thickest part of the tenderloins. It should register 150 degrees. The temperature will rise another 5 - 10 degrees while the meat is resting.
Let the tenderloins rest for 5 minutes. Carve into thin slices, across the grain and at an angle to the cutting board. Season to taste with salt. Serve the tenderloins hot, warm, or at room temperature.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (438g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 124 (26%)|
|Amt Per Serving||% DV|
|Total Fat 13.8g||18 %|
|Saturated Fat 3.7g||19 %|
|Monounsaturated Fat 6.8g|
|Polyunsanturated Fat 2g|
|Cholesterol 164.1mg||50 %|
|Sodium 7221.3mg||249 %|
|Potassium 1353.4mg||36 %|
|Total Carbohydrate 21.4g||6 %|
|Dietary Fiber 1.6g||6 %|
|Sugars, other 19.8g|
|Protein 66g||94 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 486
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