When I find a dish everyone raves about each time I make it, I tend to call that a keeper. Today was grilling day at the apartment, so I decided to go with a proven winner and make my balsamic and garlic marinated pork tenderloin.
You can simply rub the marinade on the pork tenderloin if you don’t have a lot of time, but I like to marinate it overnight so the pork soaks up even more flavor.
GRILLED BALSAMIC-GARLIC PORK TENDERLOIN
5 garlic cloves, minced
2 tablespoons balsamic vinegar
2½ teaspoons kosher salt
½ teaspoon ground pepper
2 tablespoons olive oil
2 pork tenderloins (about 1¼ pounds each)
- Mix together the minced garlic, balsamic vinegar, salt, pepper, and olive oil in a small bowl.
- Rub the paste all over both pieces of pork. If you have the time, pour the marinade mixture into a sturdy gallon-size ziplock bag, place both pork tenderloins into the bag, and shake the marinade so it’s covering both pieces of pork. Marinate in the refrigerator overnight.
- When you’re ready to grill, take the pork out of the refrigerator and bring both tenderloins to room temperature.
- Sear the tenderloins on all sides. Then grill for about 20-30 minutes, rotating every 10 minutes, until the internal temperature is 160ºF. Let it rest about ten minutes before slicing.