Grilled slowly this sticky sweet brown sugar balsamic pork tenderloin is sure to please everyone in the family.
The temperature is hot here in Ohio and that means it's grilling season. Who am I fooling, it's grilling season all year long. If you are craving char broiled or grilled meats this is the recipe for you.
This sweet balsamic & brown sugar pork tenderloin is the perfect family meal - Tweet This!
This grilled pork tenderloin pairs well with my Mediterranean Couscous with Grilled Vegetables, Lemon & Goat Cheese for a complete meal. Enjoy this dinner outside on the patio with the whole family.
This recipe requires a tangy marinade overnight as a brine for the pork. The flavors of balsamic vinegar, brown sugar and Dijon mustard infuse the meat for a taste that is sweet and full of charbroiled flavor that is sealed in.
Grilling on medium low heat will prevent burning the brown sugar and leave a crystallized crust to the meat. Letting the meat rest after grilling helps redistribute and lock in the juices.
Balsamic & Brown Sugar Pork Tenderloin
Serves 4. Total time: 4 hours
- 2 tablespoons aged balsamic vinegar
- 1 tablespoon dark brown sugar
- 1 tablespoon Dijon mustard
- 1 tablespoon olive oil
- 2 teaspoons minced garlic
- 1 teaspoon dried rosemary leaves
- 1 teaspoon kosher salt
- Fresh ground pepper, 4 turns
- 1 pound whole pork tenderloin
Trim the pork tenderloin of any fat and silver skin.
Place the pork tenderloin in a zip gallon size bag. Mix the remaining ingredients in a small bowl then pour the marinade over the pork. Refrigerate overnight or for at least eight hours.
Bring the pork tenderloin to room temperature about a half an hour before grilling. Reserve the marinade.
Fire up the grill to medium heat and grill the tenderloin until the internal temperature measures 145°F, about 20 minutes. Remove the tenderloin to a cutting board and allow to rest for 5 minutes before slicing.
Bring the reserved marinade to a gentle boil over medium heat on the stove top and simmer for 5 minutes. Drizzle the marinade over the sliced pork tenderloin and serve.