Wednesday, June 10, 2009

Balsamic-Rosemary Grilled Tritip

I saw this recipe on Kristina's site, and she got it from Weight Watchers, so I figured we should at least try it! She made it with pork, but we have a freezer full of beef, so I went with a tritip beef cut. It was really really good. Norris liked it alot too, and it made a perfect amount for the two of us. The only change I made (besides the meat!) was to bake it instead of cooking on the stovetop. I baked it at 425 for 10 minutes, then at 300 for another 35 minutes for medium doneness.
(sorry...still not any better at food photos!!)
Balsamic-Rosemary Grilled Pork Chops

(Source: WW cookbook and

4 Tablespoons balsamic vinegar
½ cup extra virgin olive oil
4 cloves crushed garlic
2 teaspoon dried chopped rosemary
¼ cup lemon juice
1 Tablespoon fresh ground black pepper
1 Tablespoon kosher salt
4 3/4 inch pork chops (I replaced with a tritip...about 1.3 pounds)
Combine all ingredients except pork chops in a large Ziploc bag.Add pork chops, making sure all pieces are coated in marinade.Place bag in the refrigerator for at least 6 hour turning occasionally. (It is best to let chops marinate overnight, if possible.)About 30 minutes before you are going to grill the chops, remove the bag from the refrigerator and let it warm to room temp.Preheat stovetop grill pan to medium high heat.Spray with nonstick cooking spray.Remove pork from marinade and arrange on grill pan.Brown on all sides and cook through (firm to the touch), 8 to 12 minutes total, or until internal temperature in center reaches 150°F.Remove chops from the heat and allow to rest 5 minutes before slicing.
WW Points 5.5 per serving