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balsamic pork tenderloin

(1 rating)
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Private Recipe by
Kimmi Knippel (Sweet_Memories)
Cullowhee, NC

Mmmmmmmmmmmm!

(1 rating)
yield 6 serving(s)
prep time 10 Min
cook time 40 Min

Ingredients For balsamic pork tenderloin

  • 1 lb
    pork tenderloin
  • 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

How To Make balsamic pork tenderloin

  • 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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