One of my favorite cuts of meat is the pork tenderloin. It’s versatile. You can roast it, grill it, throw it in the slow cooker. Pork tenderloin is also very forgiving and inexpensive. Plus, it’s easy to keep it juicy and succulent – especially when you use a marinade, like this Balsamic Marinated Grilled Pork Tenderloin.
The marinade for this recipe is more like a paste, than a marinade. But, the result is the same. And, as with any marinade, the longer you let it sit on the meat, the more flavorful the outcome. You need to give it time to work in to the meat. I mixed up this marinade the night before planned to use it and stored it in the fridge overnight. Then, the next morning, I gave the pork a good coating before I started my day and let it hang out in the fridge all day.
As soon as I started to grill the tenderloins, I could tell it was completely worth it. I could smell the garlicky aroma almost immediately! The meat also got a nice sear and had lots of good, smoky flavor. Be sure to cover the meat with foil and let it rest for a few minutes before you slice into it. This will ensure that juices get a chance to redistribute back into the meat and not run out as soon as you slice it.
This recipe is is definitely a keeper! It’s easy extremely flavorful and fast and easy to make. It’s a perfect weeknight meal! I think next time, I’ll add some fresh Rosemary from my garden. If you love grilled pork tenderloin, you should also try my Molasses Grilled Pork Tenderloin! It’s one of my favorite quick weeknight meals!
What’s your favorite cut of meat to grill? Leave a comment and let me know!
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Balsamic Marinated Grilled Pork Tenderloin
Compliments of It’s a Keeper
5 garlic cloves, finely minced
2 Tbsp balsamic vinegar
2 1/2 tsp salt
1/2 tsp pepper
2 Tbsp olive oil
2 pork tenderloins (about 1¼ pounds each)
Stir together garlic, balsamic vinegar, salt, pepper, and olive oil in a small bowl. Rub the paste all over pork. Marinate the pork for at least 30 minutes to overnight.
Sear the tenderloins on all sides, then grill for about 20-30 minutes, rotating every 10 minutes, until the internal temperature is 160 degrees. Let the tenderloins rest for 5-10 minutes before slicing.