Grilled balsamic-garlic pork tenderloin

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 IGrilled balsamic-garlic pork tenderloin 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.


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)


  1. Mix together the minced garlic, balsamic vinegar, salt, pepper, and olive oil in a small bowl.
  2. 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.
  3. When you’re ready to grill, take the pork out of the refrigerator and bring both tenderloins to room temperature.
  4. 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.

4 Comments Add yours

  1. Ema Jones says:

    Can I add some Mediterranean herbs in here?
    I’m very fond of pork, check out!!


  2. Meghan says:

    Hi Ema! Of course you can. The balsamic vinegar is really the shining star of the marinade, but I’ve found several variations using garlic, oregano, cumin, and a bunch of fresh herbs. Let me know how it comes out!


  3. gannonham says:

    This looks so yummy … thanks for sharing your recipe! Here’s my new favourite way to make pork tenderloin:


    1. Meghan says:

      Your recipe looks delish, too! Thanks for sharing 🙂

      Liked by 1 person

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