Balsamic-herb marinade Pork Tenderloin

Recipe: Balsamic-herb marinade Pork Tenderloin


  • 1/3 cup balsamic vinegar
  • 1/4 cup olive oil
  • 1 Tbs. soy sauce
  • 2 1/4 tsp. firmly packed light brown sugar
  • 1/2 tsp. freshly ground pepper
  • 1/8 cup finely chopped fresh rosemary
  • 1/8 cup finely chopped fresh thyme
  • 2 1/2 garlic cloves, chopped
  • 1 pork tenderloin, about 1 1/4 lb trimmed


To make the balsamic-herb marinade, in a food processor, combine the vinegar, olive oil, soy sauce, brown sugar, thyme, rosemary, garlic and pepper and pulse until blended. Continue to process until fairly smooth. Place the tenderloin in a glass bowl and pour the marinade over it. Cover and let stand at room temperature, turning occasionally, for up to 2 hours.

Preheat a gas grill to medium-high heat. Remove the tenderloin from the marinade, reserving the marinade for later Grill the meat over the hottest part and directly over the heat elements of a gas grill. Turn the meat every 4 to 5 minutes and baste with the marinade for up to 5 minutes before the meat is done. The tenderloin will need about 25 minutes total for a slightly pink at the center and juicy doneness.

Test for doneness by inserting an instant-read thermometer into the thickest part of the tenderloin; it should register 140°F. The temperature will rise another 5° to 10°F while the meat is resting.

Transfer the tenderloin to a carving board, cover loosely with aluminum foil and let rest for 5 minutes. Carve by slicing across the grain and at an angle to the cutting board. Serve the tenderloins hot, warm or at room temperature. Serves 4.

 Note: Double the marinade if making 2 tenderloins and will serve 6-8

Prep & Cooking time (duration): 40 minutes

Meal type: dinner

Copyright © Copyright andicakes 2010.
Recipe by yumm yumm yumm.
Microformatting by hRecipe.

One comment to “Balsamic-herb marinade Pork Tenderloin”
One comment to “Balsamic-herb marinade Pork Tenderloin”

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