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Grilled Pork Tenderloin with Balsamic Vinegar

Grilled Pork Tenderloin with Balsamic Vinegar

  • Prep

    10 m
  • Cook

    25 m
  • Ready In

    1 h 5 m
National Pork Board

National Pork Board

Serve these flavorful tenderloins with Peanut-Sauced Noodles and grilled corn on the cob.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 359 kcal
  • 18%
  • Fat:
  • 19 g
  • 29%
  • Carbs:
  • 9.8g
  • 3%
  • Protein:
  • 35.3 g
  • 71%
  • Cholesterol:
  • 98 mg
  • 33%
  • Sodium:
  • 190 mg
  • 8%

Based on a 2,000 calorie diet

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Directions

  1. Combine oil, vinegar, and garlic with rosemary in a self-sealing bag. Add pork tenderloins and marinate them for 30 minutes in the refrigerator.
  2. Remove from marinade and discard remaining marinade. Season tenderloins with salt and pepper. Grill over medium-hot fire, turning occasionally, for 15-25 minutes, until a meat thermometer inserted reads 145 degrees F (63 degrees C). Slice to serve.
  3. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

Jillian
102

Jillian

6/9/2009

A very simple marinade that's spectacular. I can't believe how tender the pork came out, not at all dry! You could cut it with a fork. I cut the pork into chunks and used fresh rosemary. I added a little kosher salt and a bit more garlic. I let it marinate all day and put it onto skewers for kabobs. I skewered green peppers and onions separately and served this with rice.

Marianne
57

Marianne

6/26/2009

This was VERY tasty! I had half of a Costco tenderloin (so pretty big), and I marinated it as medallions (cut in 1 1/2" slices) for about two hours, using half the recipe for marinade. Grilling it on my gas grill on indirect heat took about 15 minutes, and I only wish I had the whole thing! It was very tasty. It was a perfect marinade for us! UPDATE: My recommendation would be to halve this marinade unless you are grilling a huge amount of tenderloin. Costco has cut down on the size of their tenderloins, so half did one package just fine!

Kimberly
53

Kimberly

5/29/2008

Very very good meat! I doubled the garlic and used red wine vinegar instead of balsamic...I was wary of rosemary AND red wine vinegar, as both of these are things I have in my cupboards from failed recipes in the past. But on the barbeque this tenderloin was absolutely delicious. I saved the marinade to pour over the meat when it started to look dry towards the end of the cooking time, and it was a good choice.

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