Best Grilled Balsamic Pork With Herbs Recipes

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GRILLED PORK CHOPS WITH BASIL-BALSAMIC MARINADE



Grilled Pork Chops with Basil-Balsamic Marinade image

Fresh basil and tangy balsamic vinegar add rich flavor to these grilled pork chops. Make a double batch and freeze one for a later date.

Provided by Jessica Fisher

Categories     Main Course

Number Of Ingredients 7

1/3 cup balsamic vinegar
1 tbsp Dijon mustard
1 tbsp fresh basil (chopped)
1/2 tsp salt
1/4 tsp black pepper
1/3 cup olive oil
6 boneless pork loin chops (about 3/4 to 1-inch thick)

Steps:

  • In a shallow glass dish, whisk together the vinegar, Dijon, basil, and pepper. Add the oil in a thin stream.
  • Place the pork chops in the marinade, turning to coat. Cover and refrigerate for 1 hour, up to 4 hours.
  • Heat the grill about 30 minutes before serving time.
  • About 15 to 20 minutes before serving, cook the chops on the hot grill, turning once, until the internal temperature reads 145°, about 10 to 15 minutes.
  • Remove the meat from the grill and tent with foil. Allow to rest for three minutes before serving.

Nutrition Facts : Calories 291 kcal, Carbohydrate 3 g, Protein 30 g, Fat 17 g, SaturatedFat 3 g, Cholesterol 88 mg, Sodium 291 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving

HERB & BALSAMIC GRILLED PORK WITH SPINACH AND GRAPE SALAD



Herb & Balsamic Grilled Pork with Spinach and Grape Salad image

Simple boneless pork chops get an upgrade with a quick marinade in a sweet and tangy herb and balsamic cooking sauce. A spinach and grape salad sprinkled with blue cheese makes it special.

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 10

1 medium shallot, thinly sliced
Four 4-ounce boneless pork chops
Kosher salt and freshly ground black pepper
1/3 cup Food Network Kitchen™ Inspirations Tuscan Style Herb & Balsamic Cooking Sauce
1 tablespoon olive oil, plus more for oiling the grill grates
3 cups tightly packed baby spinach (about 3 ounces)
1 cup red seedless grapes, halved
1 tablespoon lemon juice
1/2 teaspoon honey
1/4 cup crumbled blue cheese

Steps:

  • Preheat an outdoor grill over medium-high heat. Soak the shallots in cold water for 10 minutes (this helps remove some of the pungent bite). Drain.
  • Pierce the pork chops all over with a fork. Put in a shallow dish and sprinkle all over with salt and pepper. Coat the pork in all but 2 tablespoons of the Tuscan Style Herb & Balsamic Cooking Sauce and set aside to marinate at room temperature for 10 minutes.
  • Oil the grill grates and grill the pork until cooked through but still moist, basting occasionally with the reserved cooking sauce, about 4 minutes per side. Let the pork rest.
  • Meanwhile, add the spinach, grapes and shallots to a large bowl. Drizzle in the oil, lemon juice and honey and toss. Season with salt and pepper.
  • Arrange the pork chops on a serving platter. Top with the spinach and grape salad and sprinkle with the blue cheese.

GRILLED PORK TENDERLOIN WITH BALSAMIC HONEY GLAZE



Grilled Pork Tenderloin with Balsamic Honey Glaze image

This is such a tender and juicy pork tenderloin! We love this one and rarely have leftovers!

Provided by MCabrera75

Categories     Meat and Poultry Recipes     Pork     Pork Tenderloin Recipes

Time 55m

Yield 8

Number Of Ingredients 10

1 tablespoon garlic powder
1 tablespoon onion powder
2 teaspoons chili powder
2 teaspoons paprika
1 teaspoon salt
2 tablespoons olive oil, divided
1 (3 pound) pork tenderloin
¼ cup balsamic vinegar
1 teaspoon honey
1 teaspoon Dijon mustard

Steps:

  • Mix garlic, onion, and chili powders with paprika and salt. Rub mixture all over pork tenderloin.
  • Heat 1 tablespoon olive oil over medium-high heat. Add pork and sear until golden brown on all sides, about 2 minutes per side. Wrap tenderloin in aluminum foil.
  • Preheat an outdoor grill for medium-high heat and lightly oil the grate. Grill the pork in its foil for 20 minutes.
  • Meanwhile, mix balsamic vinegar, honey, mustard together with the remaining olive oil. Unwrap pork on the grill and liberally brush the glaze on all sides. Continue grilling, brushing on more glaze, until an instant-read thermometer inserted into the center reads 145 degrees F (63 degrees C), about 10 minutes more.
  • Allow to rest at room temperature for 5 minutes before cutting. Drizzle with any remaining glaze if desired.

Nutrition Facts : Calories 251.2 calories, Carbohydrate 4.2 g, Cholesterol 94.9 mg, Fat 11.8 g, Fiber 0.6 g, Protein 30.6 g, SaturatedFat 3.5 g, Sodium 380.6 mg, Sugar 2.5 g

BEST BALSAMIC MARINATED PORK TENDERLOIN



Best Balsamic Marinated Pork Tenderloin image

Balsamic marinated pork tenderloin with garlic, rosemary, and honey. I found this recipe a few years ago and it is indeed a keeper. Enjoy.

Provided by maryjmohler

Categories     Meat and Poultry Recipes     Pork     Pork Tenderloin Recipes

Time 6h45m

Yield 4

Number Of Ingredients 7

½ cup balsamic vinegar
2 cloves garlic, finely chopped
2 teaspoons chopped fresh rosemary
2 teaspoons honey
fine sea salt to taste
freshly ground pepper to taste
1 (1 pound) 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.

Nutrition Facts : Calories 133 calories, Carbohydrate 8.4 g, Cholesterol 49.1 mg, Fat 2.8 g, Fiber 0.1 g, Protein 17.8 g, SaturatedFat 0.9 g, Sodium 126.6 mg, Sugar 7.5 g

GRILLED BALSAMIC PORK WITH HERBS



Grilled Balsamic Pork with Herbs image

Want to know the secret to great-tasting grilled meat? Brush on the marinade using the herb sprigs! This simple marinade of balsamic vinegar, rosemary and thyme flavors pork magnificently.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 1h30m

Yield 6

Number Of Ingredients 5

2 pork tenderloins (1 1/2 pounds)
8 large rosemary sprigs
8 large thyme sprigs
1/2 cup balsamic vinegar
1/4 cup olive or vegetable oil

Steps:

  • Cut each pork tenderloin crosswise into 6 pieces. Press each piece, cut side down, to form a round, 1 to 1 1/4 inches thick.
  • Place rosemary and thyme sprigs in glass or plastic dish or resealable plastic food-storage bag. Stir in vinegar and oil. Add pork; turn to coat. Cover dish or seal bag and refrigerate, turning pork 2 or 3 times, at least 1 hour but no longer than 24 hours.
  • Brush grill rack with vegetable oil. Heat coals or gas grill for direct heat.
  • Remove pork and herbs from marinade; reserve marinade. Immediately cover and grill pork 4 to 5 inches from medium heat 7 minutes, turning and brushing frequently with marinade. Discard any remaining marinade. Cover and grill pork 6 to 8 minutes longer, turning frequently, until slightly pink in center.

Nutrition Facts : Calories 200, Carbohydrate 1 g, Cholesterol 70 mg, Fat 1, Fiber 0 g, Protein 26 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 50 mg

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