Balsamic Pork Tenderloin

BALSAMIC PORK TENDERLOIN
Recipe Rating:
 1 Rating
Serves: 6
Prep Time:
Cook Time:

Ingredients

1 lb pork tenderloin
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1/4 c balsamic vinegar
2 Tbsp olive oil, extra virgin
1 Tbsp rosemary sprigs, fresh
4 clove garlic, minced
3/4 tsp black pepper
1/8 tsp salt
1 recipe balsamic glaze
GARNISH:
thyme, leaves
BALSAMIC GLAZE:
1/2 c balsamic vinegar

The Cook

Kimmi Knippel (Sweet_Memories) Recipe
Cooked to Perfection
Cullowhee, NC (pop. 6,328)
KimmiK
Member Since Apr 2011
Kimmi's notes for this recipe:
Mmmmmmmmmmmm!
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Directions

1
Place pork in large resealable plastic bag set in a shallow dish.
2
MARINADE:

In a small bowl, whisk together balsamic, oil, rosemary, garlic, pepper & salt; mix well & pour over meat in bag. Seal bag; turn to coat pork. Marinate in the refrigerator for at least 1 hour (or more), turning the bag occasionally.
3
Remove pork from marinade, discarding marinade. Prepare grill for indirect grilling. Test for medium heat about the drip pan. Place tenderloin on grill rack over drip pan. Cover & grill about 40 minutes or until an instant read thermometer inserted in center of the meat registers 155 degrees F.
4
Meanwhile while meat is cooking make the glaze. In a small saucepan, bring balsamic to boiling. Reduce heat; simmer, uncovered, for 5 minutes. Makes about 1/4 C.
5
Brush tenderloin on all sides with glaze. Grill for 1 minute more. Remove from grill. Cover with foil; let stand for 15 minutes (the meats temp will rise 5 degrees during standing time). Garnish with thyme. Slice to serve.
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