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Grilled Balsamic Pork Tenderloin

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.

Southern Living OCTOBER 2005

  • Yield: Makes 6 servings
  • Prep time:10 Minutes
  • Chill:8 Hours
  • Grill:24 Minutes
  • Stand:10 Minutes

Ingredients

  • 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

Preparation

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.

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Grilled Balsamic Pork Tenderloin recipe

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