If You Can’t Stand the Heat… {Part II} | Grilled Balsamic-Garlic Crusted Pork Tenderloin

One of my favorite cuts of meat is the pork tenderloin. I love how versatile it is and how it takes well to various types of preparation and cooking methods. In some ways, it’s better than a pork chop, which can be tricky for many cooks – one false move and you can end up with dry, chewy chops, and a table of sad eaters.

Pork tenderloin almost always stays moist and succulent, even if you forget to take it off the heat for just a few minutes. It’s very forgiving that way. It also goes well with many flavors. Best of all, it doesn’t break the bank.

I figured that pork tenderloin would be a great first meat to prepare with the new grill. It would allow us to test both the searing and grilling capabilities. It’s not like a piece of steak that takes mere minutes on the grill. While yummy, what fun is that? I wanted an opportunity to really be able to see how the grill would perform. After all, it’s probably going to take a little while to get used to all its nuances.

So for the grill’s inaugural firing, I decided to prepare Grilled Balsamic-Garlic Crusted Pork Tenderloins. The Lynx Grill handled it beautifully! Perfectly seared and evenly cooked, the tenderloins were juicy and flavorful. But this can easily be made without a grill, and I have include instructions for that version as well. Either way, you’ll be left with tasty morsels of pork that are kissed with smokey garlic flavors. And if you happen to have any leftovers (hardly the case in our house), they make an awesome filling for burritos the next day!

Pork-Loin

Grilled Balsamic-Garlic Crusted Pork Tenderloin

Yield: Serves 6.

Ingredients:

4-5 garlic cloves, finely minced or crushed
2 tablespoons balsamic vinegar
2 1/2 teaspoons coarse salt
1/2 teaspoon freshly ground pepper
2 tablespoons olive oil
2 pork tenderloins (about 1¼ pounds each)
2 tablespoons canola oil (if preparing in oven)

Directions:

Stir together garlic, balsamic vinegar, salt, pepper, and olive oil in a small bowl. Rub the paste all over pork. If you like or have the time, marinate overnight. If not, no worries, it will still be great!

Grill preparation:

Sear the tenderloins on all sides, then grill for about 20-30 minutes, rotating every 10 minutes, until the internal temperature is 160 degrees. Try to let it rest before slicing.

Oven preparation:

Preheat oven to 400 degrees.

Heat canola oil in a large, heavy saute pan over medium-high heat. Working in batches if necessary, add pork, and brown all over, about 4 minutes.

Transfer pan to oven. Roast pork, turning occasionally, until the internal temperature is 160 degrees, about 20 minutes. Transfer pork to a cutting board, and try to let it rest 10 minutes before slicing.

by liren on April 29, 2010

122 Comments

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denise @ quickies on the dinner table — April 29, 2010 @ 6:02 pm (#
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Ditto, ditto, ditto on everything you said LOL I’ve had pork chops that just didn’t want to work with me *grrr* but the few times, that I’ve seared or roasted a pork tenderloin, it’s just been fantastic – easy to handle, a breeze to cook and it takes on flavours so willingly! Now I’m wondering why I don’t cook it more often?!

And you know, they’re great for guests, if you’re not feeling like a superstar in the kitchen ;) as they cook so quickly and look impressive! Thanks for reminding me what a great cut a pork tenderloin is Liren! You’re a genius of course, and the photography always rocks at your place ;)
- Liren replied: — April 30th, 2010 @ 4:47 pm
  
  Oh Denise, genius is such a strong word – you are too good! And YES, isn’t it great how pork tenderloin is great for down-home casual dinners AND a dinner party with friends? Nearly foolproof. Nearly!
Cristina — April 29, 2010 @ 10:22 pm (#
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Deliciously beautiful post! Pork with all that garlic, it’s gotta be tasty. We are carnivores and also enjoy our grill so we are definitely making this. Looking forward to more of your grilling features on that Lynx. :)
- Liren replied: — April 30th, 2010 @ 4:50 pm
  
  Hi Cristina, thank you! I love garlic, it’s hard to resist using more! It’s also great with fresh herbs :)
MaryMoh — April 29, 2010 @ 10:54 pm (#
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Looks delicious. I would love that sliced and add as topping to noodles…mmmm
- Liren replied: — April 30th, 2010 @ 4:51 pm
  
  Mary, I like the way you think. Fantastic idea – mmm, noodles! I’ve actually used leftovers in a noodle soup…it worked nicely!
A Little Yumminess — April 30, 2010 @ 12:25 am (#
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Going to try this for the little one. Chicken could work as a substitute, right?
- Liren replied: — April 30th, 2010 @ 4:55 pm
  
  Absolutely, chicken could work! I can see marinating chicken over night – it would work beautifully! Let me know how it turns out, especially for the little one!
norma — April 30, 2010 @ 4:05 am (#
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First the chicken and now the pork. There is nothing better than being able to grill. Living in Manhattan and in an apartment we miss this wonderful way of cooking. Always look fordward. to visitng friend with back yards and grills during summer. Can’t wait to see what you do next.
- Liren replied: — April 30th, 2010 @ 4:57 pm
  
  Hi Norma! I remember city living, and yes, it’s hard to grill! It really makes back yard and park barbecues something to look forward to! But, this can be made indoors – it’s what I do in the winter time, and it’s equally as delicious. Oh, a little tip, you could always sneak a little Liquid Smoke in the balsamic-garlic paste. It will give a barbecued flavor!
Debi (Table Talk) — April 30, 2010 @ 7:20 am (#
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Looks like you are enjoying your new grill! My husband has been drooling over another grill, The Big Green Egg. Maybe he should do a little more research… your Lynx is turning out some beautiful entrees.
I agree, pork tenderloin is so versatile—and delicious!
- Liren replied: — April 30th, 2010 @ 5:02 pm
  
  My husband lost a LOT of drool on The Big Green Egg, too! It was one of his serious charcoal grill contenders and I really thought we were going to get one! It really is well made, very hefty, and I was certainly attracted to it! (I would have been happy with any grill to be honest). I like that you can bake in it and that the coals are supposedly reusable. We came very close to getting one. I would definitely consider the Lynx if you go gas – the amount of heat it lets out is remarkable and the food turns out as though it were prepared on a charcoal grill!
The Duo Dishes — April 30, 2010 @ 11:16 am (#
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That looks niiiiice and tender! Never too much garlic.
- Liren replied: — April 30th, 2010 @ 5:03 pm
  
  Thank you! I agree, never too much garlic! I like the way you think :)
Jean — April 30, 2010 @ 5:50 pm (#
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Haha, I’m one of those people who can’t seem to get pork chops right. Mine always end up with the texture of rubber tires. Your pork tenderloin looks delish–perfectly prepared!
- Liren replied: — May 1st, 2010 @ 9:27 pm
  
  Hi Jean! Pork chops are tricky things, aren’t they? One of the best methods is to brine them first, but I can never plan ahead most of the time. So it’s all about being right on the money with gauging doneness. I just love how stress free pork tenderloin is!
Stella — May 1, 2010 @ 5:07 am (#
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Hi Liren, success! I can see the Lynx is worthy. This tenderloin looks wonderfully prepared. Everyone else thought so too obviously on F.B…
- Liren replied: — May 1st, 2010 @ 9:28 pm
  
  LOL, yup, the Lynx is worthy. Hubby certainly thinks so – he babies that thing so. It really cooked the tenderloin so nicely! (I’m glad the folks on F.B. thought so too!)
Rick — May 1, 2010 @ 7:21 am (#
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That looks so juicy and amazing. I want to sink my teeth into it.
- Liren replied: — May 1st, 2010 @ 9:28 pm
  
  It really was ridiculously juicy and tasty! Hope you try it at your house!
Jenn — May 1, 2010 @ 9:56 am (#
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Hi Liren!
Perfect Pork. So gorgeous :)
I am a huge fan of pork tenderloin. My parents sometimes get good deals in their grocery travels and sometimes I get gorgeous pork tenderloins. I love the addition of the dark balsamic vinegar. Also the pinky-ness in the centre makes my insides churn with hunger.
And you cannot go wrong with grilling… *sigh*. Can’t wait to get a deck, fence, and our natural gasline bbq hooked up. You can’t have nice weather without grilling… not that you can’t do it in snow.. it’s just so much nicer in summer. xoxo
- Liren replied: — May 1st, 2010 @ 9:32 pm
  
  Jenn, you’ve got an endless source of primary suppliers it seems! Parents with the pork tenderloins, friend with the rhubarb…
  
  Balsamic vinegar is wonderful, I love using it, especially when grilling. It adds instant pizazz!
  
  I can’t wait for you to get your natural gasline bbq hooked up! We are kicking ourselves in the rear for not doing that when we had our yard torn up for an overhaul/remodel years ago! That will be fantastic!
Miranda — May 1, 2010 @ 1:15 pm (#
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This looks incredible. I am going to try this this wk. I can’t wait. Thank you soooo…..
- Liren replied: — May 1st, 2010 @ 9:33 pm
  
  I hope you do, Miranda! Let me know how it turns out!
Jessy — May 1, 2010 @ 8:28 pm (#
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This looks so good. I love balsamic vinegar…and pork loins!
- Liren replied: — May 1st, 2010 @ 9:33 pm
  
  Hi Jessy, thanks! It really is a nice combination for sure! Hope you try it :)
Lazaro — May 1, 2010 @ 9:58 pm (#
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Wonderful pork dish. Great flavor profile. Amazing photography. Two thumbs up! Cheers!
- Liren replied: — May 2nd, 2010 @ 3:38 pm
  
  Thank you, Lazaro! Cheers to you, too!
Summer — May 2, 2010 @ 12:49 am (#
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U have an absolutely delicious post and the grilll is sure bursting with flavour:-)))

Have a giveaway ,which u sure might love:-)))

http://brightmorningstarsfoodie.blogspot.com/2010/04/my-1st-sunshine-giveaway-thanxxx-aton.html
- Liren replied: — May 2nd, 2010 @ 3:39 pm
  
  Hi Summer! I’ll be over to check out what you have going on. Thank you so much – the grill has served us well, and it’s only been over a week. Lots of flavors going on!
citronetvanille — May 2, 2010 @ 7:33 am (#
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Yes pork tenderloin is the most tender part of the pork (funny how it’s called filet mignon in French) and remains very moist, love your recipe! and I can tell from the pictures that it’s that was a fabulous and flavorful dish.
- Liren replied: — May 2nd, 2010 @ 3:50 pm
  
  Thank you Silvia! It really is the fillet mignon of the pig! When my daughter eats pork chops, she heads right for that part of the chop…she’s got the right idea!
Lisa {AuthenticSuburbanGourmet} — May 2, 2010 @ 1:48 pm (#
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I agree! Pork tenderloin is one of my favorites too. So versitile and the combinations are endless. Great recipe – a must try for me. Terrific photo too.
- Liren replied: — May 2nd, 2010 @ 3:51 pm
  
  Thank you, Lisa! So true, the combinations are definitely endless! Hope you try it and enjoy it!
Daniel@ The Food Addicts — May 6, 2010 @ 10:04 pm (#
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Looks like it came out perfectly. The meat looks so moist and flavorful!
- Liren replied: — May 7th, 2010 @ 10:55 pm
  
  Hi Daniel! Oh, the meat was totally perfect – so juicy and tasty!
jonahliza — June 7, 2011 @ 12:59 am (#
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this looks freakin delicious. cant wait to try it this summer! <3
Nadja — June 7, 2011 @ 11:42 pm (#
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oh my god, – it’s so utterly delicious! LOVELY! our new favorite recipe! thank you so much!
Karla — June 25, 2011 @ 10:47 am (#
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By far the best pork tenderloin I’ve ever eaten. Thanks to Pinterest I was able to find this one…it’s certainly a keeper. Thank you!!!
- Liren replied: — June 30th, 2011 @ 3:04 pm
  
  This makes me so happy. I am so glad you enjoyed the pork tenderloin, thank you for dropping by and letting me know!
Maria — June 26, 2011 @ 12:29 pm (#
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Thanks to Pinterest, this recipe went around the world and ended up on our dinner table in Stockholm, Sweden, tonight. Everybody loved it! I’m definitely making this again.
- Liren replied: — June 30th, 2011 @ 3:10 pm
  
  Hi Maria! I can’t tell you how happy it makes me to know that you enjoyed this dish, all the way in Stockholm. Thank you! It’s been years since I’ve visited your beautiful city – what a lovely place!
Leslie Rodriguez — July 13, 2011 @ 6:57 am (#
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Hi, I’m so glad I found your recipe on Pinterest! I decided to try this recipe last night and even without marinating it, it was wonderful! Thank you for sharing your recipe, it’s definitely going into my regular recipe rotation.
- Liren replied: — July 14th, 2011 @ 12:23 pm
  
  Hi Leslie, I’m so glad you found it on Pinterest, too! It makes me so happy to know you enjoyed the recipe :)
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royann — August 9, 2011 @ 4:42 pm (#
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I found this recipe on pinterest too. It is so easy and so delicious. I was cooking for two, so I froze one of the tenderloins with the marinade, defrosted it in the fridge overnight and then cooked it. It turned out just as good as the last time we had it.
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Maria — August 31, 2011 @ 12:34 pm (#
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My new favorite!!! It was so good and it tasted like it was so hard to make. ;0) LOVE IT!!!
Rachelle — August 31, 2011 @ 7:00 pm (#
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I just made (& blogged) this, it was sooooo good! I used a pork roast and roasted it in the oven. This recipe is a keeper. =)
Fly Girls — September 1, 2011 @ 3:44 pm (#
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Great recipe! Gave you a nod on our blog: 3flygirlz.blogspot.com
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Christa — October 4, 2011 @ 9:39 pm (#
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This was really delicious! My older son was not happy when I had him run into our local butcher for the pork tenderloin. I guess it didn’t sound good to him. However, he ended up really loving it. My 11 year old has eaten lunch at school since school began this year and he had me make him a sandwich from the leftovers to take tomorrow.
Juliette — October 13, 2011 @ 6:06 pm (#
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Thank you so much for this recipe, my family has marinated pork many ways and this was new for us – my husband, myself, and our two young daughters enjoyed your dish! We will be putting it in our rotation!
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mabani — November 18, 2011 @ 3:21 pm (#
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this was delish! found it on pinterest -i used turkey loin & cooked it in the oven & it worked out really well!! everyone kept coming to the kitchen to find out what i was cooking that smelled so good! lol
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Kathy — November 19, 2011 @ 7:12 am (#
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Found this on pinterest and made it last night with the Best Scalloped Potatoes Ever from AFridgeFullofFood (Cooks Illustrated Scalloped Potatoes with Thyme & Bay).

All I can say is YUMMMMMM and I’m hoping all that garlic helps my cold!
Meridith — November 28, 2011 @ 8:53 am (#
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I just found this recipe on Pinterest, it looks amazing! I was curious if you make the recipe just like it says with 2 tenderloins, how many servings does it make?

Thanks!
- Liren replied: — November 28th, 2011 @ 4:02 pm
  
  Hi Meridith! I cook for a family of four – two adults and 2 children, 8 & 6 – and I find that with one tenderloin, there’s not quite enough. So I would say 2 tenderloins serve 4-6, depending on your appetites! I like to cook more because the leftovers work great the next day in sandwiches, burritos, etc. I hope that helps and do let me know how you like it :)
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Kathy — December 9, 2011 @ 6:25 am (#
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Just made this again night before last. We love how much flavor this tenderloin has and how easy it is.

Last night, I found a new favorite sandwich from the leftovers –
Spread mascarpone cheese liberally on a fresh brioche bun spread, piled on thin slices of the loin and topped it off with whole berry cranberry sauce and a few strips of red onion. It was the best sandwich I’ve had in quite awhile.
- Liren replied: — December 9th, 2011 @ 12:57 pm
  
  I’m so glad you like the recipe, Kathy! And that sandwich sounds divine – I will have to try that myself! Thanks :)
Lee — December 19, 2011 @ 5:55 am (#
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I made this for my family last night and they loved it. Thanks for the recipe.
Cat — January 4, 2012 @ 7:06 am (#
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Do you prefer the oven or the bbq? I will attempt the bbq but wondered if you roast it on low or medium for the half hour? Thanks!
- Liren replied: — January 5th, 2012 @ 1:01 pm
  
  Hi Cat, this time of year, my preference is for the oven. Both methods work well, so whatever is easier for you! Good luck!
Cheryl — January 4, 2012 @ 4:35 pm (#
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Oh. My. Goodness. We just had this for dinner and it was INCREDIBLE!!! I came across the recipe on Pinterest, too, and my husband is SO glad I did. We enjoyed it immensely and we will definitely make it again!
- Liren replied: — January 5th, 2012 @ 1:03 pm
  
  Hi Cheryl! That makes me so happy! So glad you all enjoyed the pork tenderloin, it is definitely one of our family’s favorites, too.
Natasha — January 6, 2012 @ 12:23 am (#
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I found this on pinterest as well and the picture alone made me want to make this immediately! what would you recommend as a side though? I want to make thistoomorrow night with maybe some flatbread/pita bread and make some sort of wrap but I’d like to make some sort of sauce to go with the pork and I’m not sure what to make. help? :)
- Liren replied: — January 6th, 2012 @ 2:02 pm
  
  Hi Natasha! So glad you want to try this! Some favorite sides of ours that go well with this dish: a Chickpea Salad, or a simple Pilaf as seen here. We also love it with Steak Fries and Brussels Sprouts. It will work nicely with flatbread and the tenderloin should be juice enough that you may not need a sauce. I hope that helps! Good luck :)
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Jinae — January 9, 2012 @ 10:14 am (#
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I also found this on pinterest! Gonna make it tomorrow night….but only had 1 tenderloin. It didn’t seem like enough balsamic and oil to marinade so i added a little extra for one. It will be marinading for a while so hope it turns out good! I can’t wait!
- Jinae replied: — January 9th, 2012 @ 2:04 pm
  
  I just read the instructions for the oven and it says put pan into oven….i’m not sure if my pan is oven proof. But i do have a roasting pan. Could i just use that, if so, covered or uncovered?
  - Liren replied: — January 9th, 2012 @ 2:06 pm
    
    Yes, to be safe, transfer to the roasting pan and roast uncovered! Good luck!
Carrie — January 9, 2012 @ 12:36 pm (#
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Making this right now but can’t figure out why my marinade is not in a paste??
- Liren replied: — January 9th, 2012 @ 12:42 pm
  
  Hi Carrie, is your marinade on the watery side? It may be the consistency of your vinegar, oil or could also be due to the size of your garlic. Either way, don’t worry. This recipe is very forgiving – feel free to add a little more garlic or a wee bit more salt if that helps to get to a paste like consistency. Good luck!
ann cobb — January 14, 2012 @ 6:28 pm (#
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From Stokholm to Minneapolis, yes, all over the world. I found this on Pinterest as well. Making it tomorrow night for my boyfriend’s 40th bday. And the 2nd one for my brother & his wife who have a 7day old baby. This looks easy and wonderful, thank you!
Sara — January 16, 2012 @ 5:07 am (#
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I made this the other night, too bad it turned out too salty, next time half the salt and it’ll be perfect
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Andrea (Quest for Delish) — January 24, 2012 @ 9:11 am (#
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I just wrote a post about this pork tenderloin. what a great recipe. Thanks for sharing and making my dinner so yummy last night. When you get a chance check it out.
Life of a Doctor's Wife — January 24, 2012 @ 8:18 pm (#
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My husband and I made this tonight – it was SO GOOD! Great flavors, and very simple to make.
Erica — January 26, 2012 @ 1:24 pm (#
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Making this tonight, can’t wait! Just out of curiosity, what accompaniments did you serve with it?
- Liren replied: — January 26th, 2012 @ 3:45 pm
  
  Hi Erica! I hope I caught you in time before your dinner. Well, we love this pork dish with a variety of sides. Rice pilaf, grilled potato fries, a salad, pasta salad, bean salad – these all work well. I also love serving simple balsamic mushrooms, sauteed. Any fresh or steamed veggies. This is awesome with fresh corn. I hope that helps, and enjoy!
Erica — January 26, 2012 @ 4:23 pm (#
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Excellent, thank you! Well dinner is over and the plates are spotless! Extremely moist and tasty. I must admit I found it a little salty (I used a coarse kosher salt) so will make a slight adjustment next time. Thanks so much for sharing this winning recipe :)
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Angela — January 27, 2012 @ 9:33 am (#
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This looks amazing and want to make for tonight, but only have thick cut pork chops, do you think it will work out on chops instead of a tenderloin? Will definitely have to cut the cooking time.
- Liren replied: — January 27th, 2012 @ 1:37 pm
  
  Hi Angela, thank you – absolutely, they will work on your thick pork chops. Try to marinate a bit longer and definitely adjust your cooking time. Pork chops do tend to dry out more easily than tenderloin. But the flavors will be fantastic. Good luck, I hope you enjoy it :)
Krista — January 29, 2012 @ 7:30 pm (#
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This recipe is a keeper! I did heed the advice of other commentators and only added 2 teaspoons of salt. My loin was about 4 pounds, so I did have to cook it a little longer to reach 160 degrees, but it was soft, moist and delicious. Thank you!
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Jaime — February 1, 2012 @ 5:34 pm (#
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Used this to marinate some Axis tenderloins overnight. It was amazing. Thank you!
Mandy S. — February 6, 2012 @ 1:36 pm (#
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Thank you Pinterest! My husband and I made this on Friday night and it was SO GOOD! We are a family of 3, so we had plenty of leftovers to eat it for lunch the next day. Thanks for the great recipe, and I’m so glad to have discovered your site!
Kristen N — February 10, 2012 @ 12:40 pm (#
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Just made ours with a few adjustments. I left out the salt, browned in a skillet on all sided then wrapped in bacon. Just in case a PORK loin isnt enough PORK. Bacon makes everything better, right? Grilling them tonight!!! Thanks for the recipe!
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Michelle Johnson — February 14, 2012 @ 9:10 am (#
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I could not find small pork tenderloins, so I opted for a larger pork tenderloin and cut in a close half. I am feeding four people so I think this size will work out wonderfully. I have in marinating in the fridge as we speak. I wish there were a picture of what it looks like before it is cooked. I am worried about the garlic. I have to hand chop everything. I chopped it as small as I could get it. Hopefully the garlic cooks down some. Anyway, I am very excited to try this. I am going to pair it with green beans and hasselbeck potatoes that I also found here on pinterest.
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Scott — February 18, 2012 @ 6:46 am (#
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Made this for our Valentine’s dinner here in Domodossola, Italy. Make it with chicken breast (it was on sale) and cooked it in the oven. Turned out great! Cook time was a little longer (1/2 hour or so). I think searing it before cooking made a big difference. Yum. This one’s a keeper.
- Scott replied: — February 18th, 2012 @ 6:47 am
  
  But next time I gotta try it with pork. I think it will be even better.
Davao Information Site — February 19, 2012 @ 6:49 pm (#
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Oh my God, this is my favorite. The photo looks awesome. I’m drooling now.
Christina — February 20, 2012 @ 3:40 pm (#
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Question – if you do it in the oven, do you use a roasting rack?
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missmarquisha — February 23, 2012 @ 8:55 pm (#
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I throw a few sliced squash, zucchini and red onion in my marinade as well as Italian seasoning, and put them on kabobs. It is delicious!
Julie @White Lights on Wednesday — February 24, 2012 @ 10:59 am (#
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This pork tenderloin looks awesome! I’m featuring it on my Food Porn Friday sidebar spot this week and linking back to you site. Thanks so much for making me hungry. :)

http://whitelightsonwednseday.blogspot.com
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Tonya — March 8, 2012 @ 5:24 pm (#
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I have made this a couple of times now and am making it again tonight. Everyone in my family LOVES this. It is so tender and extremely tasty. I highly recommend. :) Thanks for the recipe!
- liren replied: — March 8th, 2012 @ 7:22 pm
  
  How wonderful! I’m so glad your family loves it. I made this for dinner last night, too :)
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Emily — March 24, 2012 @ 6:45 pm (#
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This has quickly become one of our family’s new favorite recipes! Thank you so much for sharing it :)
- liren replied: — March 25th, 2012 @ 4:06 pm
  
  So glad your family is enjoying it, Emily! Thanks!
Judy L — March 30, 2012 @ 9:41 am (#
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I just wanted to tell you that this has become one of my favorite ways to prepare pork tenderloin (I only use about 2tsp of kosher salt though)! I make this every other week. I usually just marinate for a couple hours but this week due to some last minute scheduling issues, it marinated overnight and was even better! I always top with a mango or pineapple avocado salsa, SO very good! My 7yr old LOVES it. Thank you for this great recipe! :)
- liren replied: — March 30th, 2012 @ 7:17 pm
  
  SO glad, Judy! That makes me so happy to hear!!! I’m glad you 7 year old loves it, that’s the best compliment ever :)
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Maria — April 11, 2012 @ 8:20 am (#
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Hello from Oxfordshire England! This recipe looks fab. Desperately want to make it but don’t have a grill. Any suggestions for how to go about the cooking bit without a grill? Thanks so much!
- liren replied: — April 11th, 2012 @ 10:40 am
  
  Greetings, Maria! You most certainly do not need a grill; please take a look at the recipe instructions. I have included directions for preparing it on the stovetop/oven. Good luck!
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Melissa — May 1, 2012 @ 5:42 pm (#
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This was SO good. I made it in the oven too! I’m making it again tonight for the hubby for the first time but with garlic powder because I have no whole garlic to chop up unfortunately. Hopefully it still comes out! Thanks so much for the recipe!
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