Grilled Pork Tenderloin with Balsamic Vinegar Recipe -
Grilled Pork Tenderloin with Balsamic Vinegar Recipe

Grilled Pork Tenderloin with Balsamic Vinegar

Recipe by  

"Serve these flavorful tenderloins with Peanut-Sauced Noodles and grilled corn on the cob."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    10 mins
  • COOK

    25 mins

    1 hr 5 mins


  1. Combine oil, vinegar, and garlic with rosemary in a self-sealing bag. Add pork tenderloins and marinate them for 30 minutes in the refrigerator.
  2. Remove from marinade and discard remaining marinade. Season tenderloins with salt and pepper. Grill over medium-hot fire, turning occasionally, for 15-25 minutes, until a meat thermometer inserted reads 145 degrees F (63 degrees C). Slice to serve.
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Reviews More Reviews

Most Helpful Positive Review
Jun 09, 2009

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.

Most Helpful Critical Review
Jul 05, 2005

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.

Jun 26, 2009

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!

May 29, 2008

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.

Jul 29, 2008

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!

Jun 04, 2008

My family and I LOVED this recipe! The pork was so tender. I used the leftovers to stuff tortillas and topped with salsa. YUMMY!

Jan 28, 2011

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.

Jul 21, 2011

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!


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  • Calories
  • 359 kcal
  • 18%
  • Carbohydrates
  • 9.8 g
  • 3%
  • Cholesterol
  • 98 mg
  • 33%
  • Fat
  • 19 g
  • 29%
  • Fiber
  • 0.2 g
  • < 1%
  • Protein
  • 35.3 g
  • 71%
  • Sodium
  • 132 mg
  • 5%

* Percent Daily Values are based on a 2,000 calorie diet.

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