Rita's Recipes: Balsamic Grilled Pork Tenderloin

Sunday, April 29, 2012

Balsamic Grilled Pork Tenderloin

It's one of my favorite cuts of meat. There are so

many variations that give it completely different

flavors. It's easy, fast, and delicious. Here's one.

There are always two pork tenderloins in a package.

It will serve 6. Most of the time I grill both of them

for the two of us. This way, I have another dinner

for later in the week or sandwiches for lunch.

Leftovers also make a great filling for burritos.

Combine the marinade ingredients.

I had fresh rosemary and thyme on hand

so I added those. You can use dried if you like.

Coat the tenderloins well, cover and marinate if

you have the time. Several hours is good enough.

You could do this in the morning.

Grill over hot grill for about 15 minutes, turning a

few times until glazed. Do not overcook.

It will still be pink in the middle when you

take it off the grill. Cover lightly with foil to

keep warm and let rest for 10 minutes.

It will continue cooking as it rests.

Slice diagonally and dip each slice into the

juices to plate and serve.

Good served with mashed potatoes, green

vegetable or salad.

If you don't have a grill, you can roast them in a

very hot 450 oven for about 18-20 minutes.

Balsamic Grilled Pork Tenderloin

2 pork tenderloins

4 cloves garlic, minced

2T balsamic vinegar

2T olive oil

2t coarse salt

1/2t pepper

2 sprigs fresh rosemary

2 sprigs fresh thyme

Combine ingredients and rub all over pork. Marinate in refrigerator for several hours.

Bring tenderloins to room temp before grilling. Grill over hot grill about 15 minutes, turning 3 sides every 5 minutes. Remove to cutting board and let rest, slightly covered with foil for at least 10 minutes to let the juices redistribute into the meat. Slice diagonally and serve with a drizzle of the juices. Good with mashed potatoes and a fresh green vegetable: broccoli, sugar snap peas, asparagus, etc. or salad.

Enjoy!