Grilled Balsamic Garlic Crusted Pork Tenderloin Low Carb
Infused with bold flavors and crafted for a healthy lifestyle, this Grilled Balsamic Garlic Crusted Pork Tenderloin is a low-carb masterpiece perfect for any occasion. Marinated in a rich blend of balsamic vinegar, olive oil, and minced garlic, and seasoned with earthy rosemary, thyme, and Dijon mustard, each tenderloin is grilled to perfection, boasting a beautifully seared crust and juicy, flavorful interior. Ready in just 40 minutes, this recipe is ideal for weeknight dinners or backyard gatherings. Serve it alongside roasted vegetables or a crisp salad for a satisfying, keto-friendly meal that's full of protein and mouthwatering goodness. Whether you're a grilling enthusiast or looking to elevate your low-carb menu, this dish delivers savory simplicity with every bite.
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Recipe Information
Ingredients
- 2 pieces (1-1.5 pounds each) Pork tenderloin
- 1 cup Balsamic vinegar
- 0.25 cup Olive oil
- 6 cloves (minced) Garlic
- 2 teaspoons Dried rosemary
- 2 teaspoons Dried thyme
- 1 tablespoon Dijon mustard
- 1 teaspoon Salt
- 1 teaspoon Black pepper
Instructions
In a bowl, whisk together the balsamic vinegar, olive oil, minced garlic, dried rosemary, dried thyme, Dijon mustard, salt, and black pepper to create the marinade.
Place the pork tenderloins in a resealable plastic bag or a shallow dish. Pour the marinade over the tenderloins, ensuring they are completely coated. Seal the bag or cover the dish, and refrigerate for at least 1 hour, or up to 8 hours for more flavor.
Preheat the grill to medium-high heat (approximately 375-400°F). Lightly oil the grill grates to prevent sticking.
Remove the pork tenderloins from the marinade and allow excess marinade to drip off. Discard the remaining marinade.
Place the pork tenderloins on the preheated grill. Sear on each side for 2-3 minutes to develop a crust.
Reduce the grill heat to medium and continue to grill the pork for 15-20 minutes, turning occasionally, until an internal temperature of 145°F is reached in the thickest part of the meat.
Remove the pork tenderloins from the grill and let them rest for 5-10 minutes to allow the juices to redistribute.
Slice the pork tenderloins into medallions and serve hot. Pair with grilled vegetables or a low-carb side dish for a complete meal.
Nutrition Facts
Calories |
2304 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 97.8 g | 125% | |
| Saturated Fat | 21.9 g | 110% | |
| Polyunsaturated Fat | 10.9 g | ||
| Cholesterol | 771 mg | 257% | |
| Sodium | 6617 mg | 288% | |
| Total Carbohydrate | 50.4 g | 18% | |
| Dietary Fiber | 2.3 g | 8% | |
| Total Sugars | 36.3 g | ||
| Protein | 282.2 g | 564% | |
| Vitamin D | 2.3 mcg | 11% | |
| Calcium | 236 mg | 18% | |
| Iron | 17.7 mg | 98% | |
| Potassium | 5907 mg | 126% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
