Balsamic-Marinated Pork Tenderloin

Balsamic-marinated Pork Tenderloin

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Dorothy Curtis


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 vote

6 to 8
10 Min
30 Min


  • 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.

Printable Recipe Card

About Balsamic-Marinated Pork Tenderloin

Course/Dish: Pork
Main Ingredient: Pork
Regional Style: American
Other Tag: Quick & Easy

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