Posted by: marthabernie | May 8, 2014

BALSAMIC PORK TENDERLOIN

This makes a nice presentation when sliced and served with roasted vegetables and potatoes.  I sometimes brush the veggies and potatoes with the glaze.

BALSAMIC PORK TENDERLOIN

1 – 1 pound pork tenderloin

1/4 cup balsamic vinegar

2 tablespoons olive oil

1 tablespoon snipped fresh rosemary

2 cloves garlic, minced

3/4 teaspoon ground black pepper

1/8 teaspoon salt

1 recipe Balsamic Glaze (recipe below)

Fresh Thyme (optional)

Place pork in a large resealable plastic bag set in a shallow dish.  For marinade, in a small bowl, whisk together balsamic vinegar, oil, rosemary, garlic, pepper and salt; pout over meat.  Seal bag, turn to coat.  Marinate in refrigerator for at least one hour, up to 24 hours, turning bag occasionally.

Remove pork from marinade, discarding marinade.  Prepare grill for indirect grilling.  Test for medium heat above the drip pan.  Place tenderloin on grill rack over drip pan.  Cover and grill tenderloin about 40 minutes or until an instant read thermometer inserted into center registers 155 degrees.

Brush tenderloin on all sides with Balsamic Glaze.  Grill for one minute more.  Remove from grill.  Cover with goil; let stand for 15 minutes.  If desired, garnish with fresh thyme.  Slice to serve.

BALSAMIC GLAZE:  in a small saucepan, bring 1/2 cup balsamic vinegar to boiling.  Reduce heat, simmer, uncovered for 5 minutes.  Makes about 1/4 cup.


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