Balsamic & Herb Pork Tenderloin
This Balsamic & Herb Pork Tenderloin is incredibly tender and juicy, coated in a glossy balsamic glaze that’s balanced with garlic, fresh herbs, and just a touch of sweetness. Perfect served with your favorite roasted veggies or salad.
Servings: 6 servings
Calories: 214kcal
Ingredients
- 2 lb pork tenderloins 900g
- 2 Tbsp. balsamic vinegar 30g
- 2 Tbsp. dijon mustard 30g
- 1 Tbsp. brown sugar 18g
- 1 Tbsp. olive oil 15g
- 6 frozen garlic cubes or minced cloves
- 1/3 cup fresh basil 15g, chopped
- 1/4 cup fresh parsley 10g, chopped
- Salt and pepper
Instructions
- Trim fat off of pork tenderloins. I like to rinse mine and pat dry.
- Mix all of the other ingredients for the pork rub. It will make a thick marinade. Rub the marinade all over the tenderloins. You can cover and refrigerate for a few hours or overnight— OR just leave on the counter for 15-30 minutes before grilling. Always best to let it come to room temperature before grilling.
- Grill: Heat the grill to a pretty high heat. Spray grill carefully with cooking spray. Sprinkle tenderloins liberally with kosher salt and some cracks of pepper and place on the grill, searing for about 2-3 minutes per side over the high heat.
- Turn the heat down to medium and cover. Cook for about 15-17 minutes TOTAL, including searing time, rotating every 5 minutes or so until the internal temp reaches 140-145. Let rest for 10 minutes, tented with foil before slicing in!
- Oven: Preheat your oven to 400°F and move the rack to the middle position. Add the marinated pork tenderloins to a baking dish, season with salt and pepper, and bake, uncovered, for about 25 minutes or until the pork has reached an internal temp of 140-145. Let it rest 5-10 minutes before slicing.
Notes
GF/DF: Naturally!
Search: Lillie Eats and Tells Balsamic and Herb Pork Tenderloin
Nutrition
Serving: 112g or 4oz. | Calories: 214kcal | Carbohydrates: 4.1g | Protein: 28.7g | Fat: 7.7g