Balsamic-Marinated Pork Tenderloin
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- 1/2 c
- balsamic vinegar
- 1/4 c
- olive oil
- 1 tsp
- garlic salt--i used fresh garlic
- 1 tsp
- italian seasoning
- 3 lb
- pork tenderloin
1In a medium bowl, whisk together vinegar and next 3 ingredients. Place tenderloin in a large heavy-duty resealable plastic bag, and add vinegar mixture. Seal bag, turning to coat tenderloin, and chill for at least 4 or up to 8 hours.
2Spray grill rack with nonstick nonflammable cooking spray. Preheat grill to medium-high heat (350 to 400) Remove tenderloin from marinade, discarding marinade.
3Grill tenderloin, covered with the grill lid, for 10 minutes per side or until a meat thermometer inserted into the thickest portion registers 145 degrees. Let tenderloin stand for 10 minutes before slicing.
4I only did a small center portion of a tenderloin so it took about 20 minutes for ours to grill. The outside formed a nice crust and the inside was moist and very tender. Very good.