Grilled Balsamic Garlic Crusted Pork Tenderloins
Elevate your grilling game with these Grilled Balsamic Garlic Crusted Pork Tenderloins, a recipe that combines bold, aromatic flavors with tender, juicy meat. Marinated in a savory blend of balsamic vinegar, olive oil, soy sauce, honey, Dijon mustard, fresh rosemary, and garlic, these pork tenderloins soak up a perfect balance of sweet and tangy goodness. The grilling process caramelizes the marinade into a beautifully golden crust while locking in moisture, resulting in a flavorful main course that’s both elegant and easy to prepare. With a prep time of just 15 minutes and a cook time of 20 minutes, this dish is perfect for weeknight dinners or as the star of your next backyard barbecue. Pair these succulent medallions with grilled vegetables or a crisp salad for a restaurant-quality meal that’s sure to impress!
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Recipe Information
Ingredients
- 2 pieces Pork tenderloins
- 0.5 cup Balsamic vinegar
- 0.25 cup Olive oil
- 2 tablespoons Soy sauce
- 2 tablespoons Honey
- 4 pieces Garlic cloves, minced
- 1 tablespoon Dijon mustard
- 1 tablespoon Fresh rosemary, chopped
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
Instructions
In a medium bowl, combine balsamic vinegar, olive oil, soy sauce, honey, minced garlic, Dijon mustard, freshly chopped rosemary, salt, and black pepper. Whisk until well combined to create the marinade.
Place the pork tenderloins in a large resealable plastic bag or shallow dish and pour the marinade over the meat. Seal the bag (or cover the dish) and refrigerate for at least 2 hours or up to overnight, turning occasionally.
Preheat your grill to medium-high heat (around 400°F). Lightly oil the grill grates to prevent sticking.
Remove the pork tenderloins from the marinade and let any excess drip off. Discard the remaining marinade.
Place the pork tenderloins on the preheated grill. Grill for 4-5 minutes per side, turning frequently to ensure even cooking and to achieve a nice caramelized crust.
Continue grilling until the internal temperature of the thickest part of the tenderloin reaches 145°F (use a meat thermometer to check). This should take approximately 20 minutes.
Remove the pork tenderloins from the grill and let them rest for 5 minutes before slicing. This allows the juices to redistribute, ensuring moist and flavorful meat.
Slice the pork tenderloins into medallions and serve immediately. Pair with grilled vegetables or a fresh salad for a complete meal.
Nutrition Facts
Calories |
521 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.3 g | 29% | |
| Saturated Fat | 4.8 g | 24% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 164 mg | 55% | |
| Sodium | 1002 mg | 44% | |
| Total Carbohydrate | 16.1 g | 6% | |
| Dietary Fiber | 0.3 g | 1% | |
| Total Sugars | 13.4 g | ||
| Protein | 60.1 g | 120% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 30 mg | 2% | |
| Iron | 2.7 mg | 15% | |
| Potassium | 1062 mg | 23% | |
*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.
