FAREWELL MARCH! ~ GRILLED ROSEMARY BALSAMIC PORK TENDERLOIN & ROASTED SWEET POTATOES

"It was one of those March days when the sun shines hot and the wind blows cold: when it is summer in the light, and winter in the shade."

  ~ Charles Dickens, Great Expectations

Muscari 

(Grape Hyacinth)

 GRILLED ROSEMARY BALSAMIC PORK TENDERLOIN & ROASTED SWEET POTATOES

 ~ Moist and tender, perfect for a 'simple one plate spring supper'. 

(Slightly adapted from RecipeGirl.com )

2  lbs pork tenderloin (silver skin removed)

4  Tbsp. Balsamic vinegar

1/2  cup extra-virgin olive oil

2  tsp. crushed garlic

3  Tbsp. chopped 'fresh' rosemary

3  Tbsp. chopped green onions

1/4  cup freshly squeezed lemon juice

1  Tbsp. freshly ground cracked pepper

coarsely ground sea salt to taste

2-3  Tbsp. white balsamic vinegar

1. Combine marinade ingredients and pour over prepared tenderloins. Refrigerate for at least 6 hours, turning frequently. (Can also use a large ziplock bag). 
2. Prepare grill. Let tenderloins sit at room temperature for about 30 minutes before grilling. Remove from marinade and grill on high for 8-12 minutes or until internal temperature reaches 150º. Allow to rest 5-10 minutes before slicing. 
3. While tenderloins are cooking, heat marinade on high then turn down to reduce. Add white balsamic vinegar. 

ROASTED SWEET POTATOES

4 scrubbed sweet potatoes (peeled or unpeeled)

extra-virgin olive oil

coarse salt & freshly ground cracked pepper

Slice potatoes in thin wedges or chop in bite-size pieces. Place in ovenproof pan or iron skillet. Toss with olive oil. Sprinkle with cracked pepper and coarse salt. Bake in 450º oven or 45 minutes or until roasted. (4 servings)