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Balsamic Pork Tenderloin

Balsamic Pork Tenderloin Recipe

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Kimmi Knippel (Sweet_Memories)



★★★★★ 1 vote
10 Min
40 Min


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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
1 recipe
balsamic glaze


thyme, leaves


1/2 c
balsamic vinegar

How to Make Balsamic Pork Tenderloin


  • 1Place pork in large resealable plastic bag set in a shallow dish.

    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.
  • 3Remove 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.
  • 4Meanwhile 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.
  • 5Brush 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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