Recipe by National Pork Board
"Serve these flavorful tenderloins with Peanut-Sauced Noodles and grilled corn on the cob."
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fresh rosemary, sage, or thyme
Salt and pepper to taste
A very simple marinade that's spectacular. I can't believe how tender the pork came out, not at all dry! You could cut it with a fork. I cut the pork into chunks and used fresh rosemary. I added a little kosher salt and a bit more garlic. I let it marinate all day and put it onto skewers for kabobs. I skewered green peppers and onions separately and served this with rice.
Easy to make. I roasted it in the oven when the sky clouded over. Not my favorite recipe but a nice change from the usual.
This was VERY tasty! I had half of a Costco tenderloin (so pretty big), and I marinated it as medallions (cut in 1 1/2" slices) for about two hours, using half the recipe for marinade. Grilling it on my gas grill on indirect heat took about 15 minutes, and I only wish I had the whole thing! It was very tasty. It was a perfect marinade for us! UPDATE: My recommendation would be to halve this marinade unless you are grilling a huge amount of tenderloin. Costco has cut down on the size of their tenderloins, so half did one package just fine!
Very very good meat! I doubled the garlic and used red wine vinegar instead of balsamic...I was wary of rosemary AND red wine vinegar, as both of these are things I have in my cupboards from failed recipes in the past. But on the barbeque this tenderloin was absolutely delicious. I saved the marinade to pour over the meat when it started to look dry towards the end of the cooking time, and it was a good choice.
Pretty good! I added more garlic than it called for, kosher salt, and thinly sliced pork. Easy recipe to remember, and I always have these ingredients on hand. I'm sure I'll make it again. Maybe next time I would reduce the leftover sauce and serve the pork with the sauce drizzled on top!
My family and I LOVED this recipe! The pork was so tender. I used the leftovers to stuff tortillas and topped with salsa. YUMMY!
The marinade was great. I was a little surprised the balsamic vinegar didn't give a little more kick. Next time, I will save the marinade and boil it to serve over the meat for a little extra flavor. The meat was extremely tender, so I really think adding the marinade would add just the right amount of extra flavoring. It went well with garlic, cheese grits.
Delicious! That marinade was very subtle but nice. I like the tang of the balsamic. I used dried herbs, so just a tablespoon of rosemary. Instead of grilling I baked it for 10 minutes at 450, then for 5o minutes at 250. It came out a perfect medium well. Thanks for the recipe!
* Percent Daily Values are based on a 2,000 calorie diet.
Grilled Pork Tenderloin with Balsamic Vinegar
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 171
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