This sweet balsamic marinated pork is dripping with flavor. This is basically a three step process that is so incredibly simple even my husband can make it! He’s not much of a cook and the only things he knows how to make are bacon and frozen pizza. For me to say that he could make this without my help is simply a testament to how easy it is. So easy that even the most beginner cooks can handle it.
In the recipe, I state that you can soak the pork in the marinade 6 hours to overnight. If you have the time I definitely recommend soaking it overnight. All the acid and flavors from the marinade will make the pork more tender, juicy, and have a stronger balsamic flavor as opposed to soaking it 6 hours. Yet either way it’ll be tasty!
I think this cut of meat is perfect for a family of four. It’s just the right size and the meat itself is pretty lean. I served mine with roasted vegetables and brown rice. Very healthy, very affordable and very easy! I’ve linked a few side items that would go good with this pork tenderloin.
BALSAMIC DIJON GRILLED PORK TENDERLOIN
Prep time: 10 minutes
Marinating time: 6 hours to overnight
Cook time: 12-15 minutes
Total time: minimum of 6 hours 30 minutes
- 1 pork tenderloin
- 2 tbsp soy sauce
- 2 tbsp Dijon mustard
- 1/3 cup balsamic vinegar
- 1 tbsp extra virgin olive oil
- 3 tbsp raw honey
- 4 large cloves garlic, minced
- 1/4 tsp black pepper
- 1/4 tsp kosher salt
- 1 sprig rosemary, leaves removed off stem and chopped small
- 2 sprigs thyme, leaves removed off stem
Remove the silver skins from the tenderloin with a shark knife (if there are any).
In a bowl or sealable plastic bag, combine all marinade ingredients and mix. Then add in pork tenderloin. Cover bowl or seal plastic bag and place in the fridge for 6 hours to overnight.
Once marinated to the appropriate time, take the pork out of the fridge 1 hour before cooking so that it gets near room temperature.
Preheat your grill to medium high heat and make sure the grates are clean. Use a brush to remove any burnt on bits before cooking the pork.
Remove the pork from the marinade and place on the grill over the heat. (Keep the marinade, do not throw out).
Flip the tenderloin every 2-3 minutes and cook for about 12-15 minutes. You’ll know when it’s ready when it reaches a temperature of 140 degrees. Use a meat thermometer to check the temperature. Do not overcook.
Remove from grill and let rest 5-10 minutes.
While the pork sits, heat a pan to medium high heat. Add in marinade. Cook to reduce the marinade by half. Should take about 5-8 minutes. Whisk every 45-60 seconds. Turn off heat once reduced and set aside.
With a brush, paint on some of the reduced marinade onto the tenderloin. Slice the tenderloin into 1 inch rounds and serve warm.