Grilled Balsamic Pork Tenderloin

Southern Living
Grilled Balsamic Pork TenderloinRecipe
Place the pork in the marinade the night before you plan to serve it. A few tablespoons of honey are also nice in this marinade. We omitted them here because of the honey in the Lemony Apple Salad.
Makes 6 servings


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1/4 cup balsamic vinegar
2 garlic cloves, minced
1/2 teaspoon dried crushed red pepper
1 (2-pound) package pork tenderloins
1 teaspoon salt
1 teaspoon freshly ground black pepper
Garnish: rosemary sprigs


Prep: 10 Minutes
Chill: 8 Hours
Grill: 24 Minutes
Stand: 10 Minutes

Combine first 3 ingredients in a shallow dish or large zip-top plastic freezer bag; add pork. Cover or seal, and chill 8 hours. Remove pork from marinade, discarding marinade. Sprinkle evenly with salt and black pepper.

Grill, covered with grill lid, over medium-high heat (350° to 400°) 8 to 12 minutes on each side or until a meat thermometer inserted into thickest portion registers 155°. Remove from grill, and let stand 10 minutes or until thermometer registers 160°. Slice pork, and garnish, if desired.

Created date

September 2005