Rosemary Pork Tenderloin, Marinated and Grilled, odd bits

I may have mentioned that mon mari was taking a more active interest in cooking this summer.

Actually, he’s been taking a more active interest in the pre-cooking… finding marinades and brines for us to try.

Naturally, I modify them as I thinks suits us, but the underlying recipes have been great.

To this one, for example, I added a few spices and butterflied the tenderloin.

The recipe called for it to be sliced. Our pork tenderloins are smaller than the ones in the US and slicing in inch thick rounds seemed a bit fussy.

Rosemary Pork Tenderloin, Marinated and Grilled

Total time: 30 minutes plus marinating time


  • 12oz (360gr) pork tenderloin, cut in half lengthwise
  • 1/3 cup Balsamic vinegar
  • 1/3 cup soy sauce
  • 1/2 tsp garlic powder
  • 1/2 tsp ground cumin
  • 1/2 tsp paprika
  • 3 large sprig rosemary

Rosemary Pork Tenderloin


  • Put all ingredients except pork and rosemary sprigs into a bowl and mix well.
  • Put the rosemary sprigs inside the pork.
  • Put the pork into a small dish, pour marinade over and let marinate for 2 – 6 hours, turning occasionally.
  • When ready, cook pork on barbecue for 115 – 20 minutes, depending on thickness. Slightly pink is best.

Print Recipe

Now…. the odd bits.

I get a lot of emails (doesn’t everyone?)

I usually scroll through my inbox fairly regularly, deleting, handling and setting aside for later.

I set aside the ones that, I think, have something I want to learn about.

Once a week or so I take the time to go through them.

Most I open, skim, glean the info I want and go on.

But more and more often, the information is coming on videos.

I hate videos.

I know a lot of people like them, but, for me they are a consummate waste of time.

I watched three of them today…. Only because they were short – each under 20 minutes.

They were panel discussions, they were interesting, and I learned something in each.


If the entire discussion had been written out I could have skimmed it and gotten the info I wanted in under 5 minutes.

Instead I spent an hour – most of that time waiting for the ‘pearl of wisdom’ to drop.

I hate to say it…. but are all these people making videos because they think it’s the best way to impart the information?

Or because they want to see themselves on the small (tiny) screen?

Just so you know, none of these topics required demonstrations, they were all just discussions,

At the opposite end of the spectrum is the French love of paperwork.

We’re changing banks.

We’ve been avoiding it for a long time, knowing that it would be a lot of work.

There is no branch banking here. Even though we are with the same ‘bank’ we are moving our account to a new location…. Which is the same as moving it to a totally different bank.

It’s taken two meetings so far.

Today we went in to sign the contracts.

We must have signed and / or initialed at least 20 pages, each.

And this was for opening a simple checking account.

Plus, we’ve had an account at the other bank for 8 years, we’ve lived in this house for almost 5 years, we have a 10 year residency card…. But we still had to bring in a copy of our electric bill to prove who we are and that we live here and can have a bank account.

When we commented on the French love of paperwork and the French love of electric bills, the banker helping us confided that they had recently upgraded their computer system.

And now they generate even more paper and require even more signatures.

If you want nutrition information for the recipe, try this site: Calorie Count

5 thoughts on “Rosemary Pork Tenderloin, Marinated and Grilled, odd bits”

  1. I also hate videos. Under a minute or two is fine but you are right, I think they just want to be on tv. I would much rather read a news stor or a recipe. Anyway, I came to this site following link for pork tenderloin and rosemary and I am going to take that tenderloin out of the freezer and try it. Thanks for easy recipe, maggie

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