Best Balsamic Marinated Pork Tenderloin Recipes

BEST BALSAMIC MARINATED PORK TENDERLOIN

Steps:

• Whisk balsamic vinegar, garlic, rosemary, honey, salt, and pepper together in a bowl. Place pork in a resealable plastic bag and pour balsamic mixture on top to coat. Squeeze out excess air, and seal the bag. Place the bag in a container to avoid leaks, and marinate in the refrigerator 6 to 8 hours.
• Preheat the oven to 425 degrees F (220 degrees C).
• Remove pork from the marinade and shake off excess. Place pork in a roasting pan or baking dish. Reserve marinade.
• Roast pork in the preheated oven until slightly pink in the center, about 25 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Remove pork from the oven, place on a cutting board, and cover loosely with aluminum foil. Let rest for 10-20 minutes.
• While pork is resting, pour marinade into a small saucepan and bring to a boil. Reduce heat to medium-low and simmer for 10 minutes. Serve with the roasted tenderloin.

TENDER BALSAMIC MARINATED PORK TENDERLOIN

Steps:

• Add oil, vinegar, garlic, rosemary, worcestershire, and pepper in plastic bag.
• Shake to mix.
• Add pork tenderloin to bag and marinade 4-24 hours.
• Cook on grill or oven.
• Oven setting is 375, usually 25 minutes per pound.
• Pork is done when thermometer reads between 140 and 160 degrees.
• I take mine out of the oven when it's at 140 and then let it rest, because when meat rests, it continues to cook and will reach a higher internal temperature.

BALSAMIC-MARINATED PORK TENDERLOIN

Steps:

• 1. In a medium bowl, whisk together vinegar and next 3 ingredients. Place tenderloin in a large heavy-duty resealable plastic bag, and add vinegar mixture. Seal bag, turning to coat tenderloin, and chill for at least 4 or up to 8 hours.
• 2. Spray grill rack with nonstick nonflammable cooking spray. Preheat grill to medium-high heat (350 to 400) Remove tenderloin from marinade, discarding marinade.
• 3. Grill tenderloin, covered with the grill lid, for 10 minutes per side or until a meat thermometer inserted into the thickest portion registers 145 degrees. Let tenderloin stand for 10 minutes before slicing.
• 4. I only did a small center portion of a tenderloin so it took about 20 minutes for ours to grill. The outside formed a nice crust and the inside was moist and very tender. Very good.