Reviewed: Nov. 1, 2009

This recipe was alright. I followed it pretty precisely but i'm just not a vinegar person I guess. My mom likes vinegar and she liked it but i could barely handle one slice. I guess i like my pork to be sweet. But you like vinegar taste you'll like this recipe.

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Karen

Cooking Level: Intermediate

Home Town: Mesa, Arizona, USA

Living In: Gilbert, Arizona, USA

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Reviewed: Sep. 27, 2009

Hubby and I made this today for a late-lunch/early-dinner, it was great!! He doesn't like balsamic vinegar as much as I do but he agreed he'd like to have this again. I used both rosemary and thyme in the marinade and they really added to the flavor! Thank you!

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Jackie C

Cooking Level: Expert

Home Town: Claridge, Pennsylvania, USA

Living In: Winter Park, Florida, USA

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Reviewed: Sep. 22, 2009

Now, I REALLY DON'T like pork, but I like this! I added a tablespoon of dijon mustard, and I also heated and reduced the remainder of the marinade to spoon over the pork. This is what made the pork for me.

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JENN

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Reviewed: Sep. 18, 2009

Simply amazing!

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JFallon2

Cooking Level: Intermediate

Home Town: Reynoldsburg, Ohio, USA

Living In: Pickerington, Ohio, USA

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Reviewed: Aug. 26, 2009

I thought this was ok...a little bland.

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Bird

Living In: Pittsburgh, Pennsylvania, USA

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Reviewed: Aug. 20, 2009

I do NOT like pork but this was fantastic. Simply and delicious.

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Laura

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Reviewed: Aug. 15, 2009

Amazing! It tasted more like a marinated steak than a pork tenderloin. VERY GOOD - and easy - I will make it again.

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Cyndi B.

Cooking Level: Intermediate

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Reviewed: Aug. 15, 2009

Very tasty. I marinated whole tenderloin but to cook faster on the grill I sliced in pieces and it was very good. My hasband asked me to make it again.

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PCBENDERSKY

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Reviewed: Aug. 3, 2009

Although the pork turned out nice and moist, it tasted a little too vinegary for my taste. It's possible I marinated it too long, of course, as one reviewer cautioned against. This marinade would be good on steak, but I like pork to have a hint of sweetness. (I actually did throw in some brown sugar to try to balance the acid, but maybe 2 tbsp wasn't enough.) I grilled sweet potatoes wrapped in foil right along with the pork, and they turned out perfectly.

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TallGirl

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Reviewed: Aug. 3, 2009

Really excellent. I agree with previous review. Be careful not to over marinate. The balsamic is best when not over done.

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KEVINMCCALL

Cooking Level: Intermediate

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Reviewed: Jul. 31, 2009

I have made this several times with different herbs. Thyme is the best. Be careful not to marinate too long.

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bgrayii

Home Town: Wellsville, New York, USA

Living In: Aberdeen, North Carolina, USA

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Reviewed: Jul. 23, 2009

This was really quite good! I only had chicken breasts on hand as my pork was only in roast form. I marinaded them for about 4 horus then grilled for about 20 mins.(give or take) while I basted with the leftover marinade that I had boiled off first on the stove. Hubby really liked Them as I did. Very moist and flavorful. Served with a mixed pepper salad that I thru together and baby carrots. Would definately do this again with chicken and will try with pork. Not bad at all!!!

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Joanne

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Reviewed: Jul. 15, 2009

I was not too impressed by this recipe. It was okay but I did not love the flavor of the balsamic with the pork. I used fresh thyme from my garden as the herb addition. The pork was juicy and tender, but the balsamic didn't add much flavor after marinating an hour. I reduced the leftover marinade to make a glaze and that didn't help much either. Not bad but I won't use this recipe again.

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Karen Martin

Cooking Level: Expert

Home Town: Peoria, Illinois, USA

Living In: Saint Louis, Missouri, USA

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Reviewed: Jul. 15, 2009

Thyme was my herb of choice - I marinated boneless ribs-on-a-stick and grilled them on my indoor grill pan. This marinade seems almost too easy, but the results are flavorful, moist and tender pork. The photo I took is of the leftovers that I sliced thin and reheated in a saucepan with a little liquid. I think the flavor was even better. (But why is the featured food item in the recipe photo an ear of corn???)

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gapch1026

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Reviewed: Jun. 26, 2009

This was really easy, I used rosemary, and added minced garlic to mixture. Marinated about 4 hours, then grilled. Used thin pork tenderloin chops. We enjoyed these.

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mnmom4

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Reviewed: Jun. 16, 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!

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Marianne

Cooking Level: Intermediate

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Reviewed: Jun. 11, 2009

Man, this was awesome, and after only half an hour marinading too. Came out really flavorful, moist, delicious!

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katiesun

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Reviewed: Jun. 8, 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.

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Jillian

Cooking Level: Expert

Living In: Allentown, Pennsylvania, USA

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Reviewed: 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!

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