Grilled Pork Tenderloin with Balsamic Vinegar
Serve these flavorful tenderloins with grilled corn on the cob.
1/4 cup olive oil
1 cup balsamic vinegar
3 tablespoons fresh rosemary, sage, or thyme
1 teaspoon chopped garlic
2 pork tenderloins
Salt and pepper to taste
- Combine oil, vinegar, and garlic with rosemary in a self-sealing bag. Add pork tenderloins and marinate them for 30 minutes in the refrigerator.
- Remove from marinade and discard remaining marinade. Season tenderloins with salt and pepper.
- Grill over medium-hot fire, turning occasionally, for 15 to 25 minutes, until meat thermometer inserted reads 155°F to 160°F (approximately 65°C to 70°C).
- Slice to serve.
Makes 4 servings.
Recipe and photograph provided courtesy of National Pork Board.