I’m not a huge of pork, but I love pork tenderloin. It always comes out juicy and flavorful, and its much more forgiving to cook rather than pork chops. One minute too long on the grill, and you’ll end up with dry, chewy rubber discs instead of pork chops. Tenderloin on the other hand, almost always stays tender and delicious.
One of my favorite ways to prepare pork tenderloin is to marinate it overnight, then grill it. The balsamic vingear and garlic gives the tenderloin a great flavor, without overpowering the meat. With little effort and a few minutes on the grill, you’ll have an impressive and delicious meal to serve to guests.
Grilled Balsamic Pork Tenderloin
Yields: 4-6 servings
4-5 garlic cloves, finely minced or crushed
2 tablespoons balsamic vinegar
2 1/2 teaspoons coarse salt
1/2 teaspoon freshly ground pepper
2 tablespoons olive oil
2 pork tenderloins (about 1¼ pounds each)
2 tablespoons canola oil (if preparing in oven)
Stir together garlic, balsamic vinegar, salt, pepper, and olive oil in a small bowl. Rub the paste all over pork. If you like or have the time, marinate overnight. If not, no worries, it will still be great!
Sear the tenderloins on all sides, then grill for about 20-30 minutes, rotating every 10 minutes, until the internal temperature is 160 degrees. Try to let it rest before slicing.
Preheat oven to 400 degrees.
Heat canola oil in a large, heavy saute pan over medium-high heat. Working in batches if necessary, add pork, and brown all over, about 4 minutes.
Transfer pan to oven. Roast pork, turning occasionally, until the internal temperature is 160 degrees, about 20 minutes. Transfer pork to a cutting board, and try to let it rest 10 minutes before slicing.
Source: Kitchen Confidante