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balsamic-marinated pork tenderloin

★★★★★ 1
a recipe by
Dorothy Curtis
Canby, OR

I found this recipe in the latest Paula Deen magazine and we tried it last night and it is very good. Now I wish I would have taken a picture of it. There are only two of us so I only did a small center piece of a tenderloin.

★★★★★ 1
serves 6 to 8
prep time 10 Min
cook time 30 Min
method Grill

Ingredients For balsamic-marinated pork tenderloin

  • 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

How To Make balsamic-marinated pork tenderloin

  • 1
    In 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.
  • 2
    Spray grill rack with nonstick nonflammable cooking spray. Preheat grill to medium-high heat (350 to 400) Remove tenderloin from marinade, discarding marinade.
  • 3
    Grill 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.
  • 4
    I 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.

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