Pork Tenderloin with Onion-Balsamic Sauce

Southern Living
6 servings


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2 tablespoons balsamic vinegar
1 garlic clove, pressed
1 small onion, diced
2 (3/4-pound) pork tenderloins, trimmed


Combine first 3 ingredients in a shallow dish or large heavy-duty zip-top plastic bag; add tenderloins. Cover or seal, and chill 2 hours, turning occasionally.

Remove tenderloins from marinade, discarding marinade.

Grill, covered with grill lid, over high heat (400° to 500°) 6 to 7 1/2 minutes on each side or until a meat thermometer inserted into thickest portion registers 160°. Serve with Onion-Balsamic Sauce.

Created date

March 2004