Make a pork marinade with balsamic vinegar and brown sugar that infuses the meat for a taste that is sweet and full of sealed in charbroiled flavor.
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 charbroiled or grilled meats this is an easy recipe for you.
This grilled pork tenderloin pairs well with my Mediterranean Couscous with Grilled Vegetables, Lemon & Goat Cheese for a complete meal.
It’s perfect for Sunday supper or weeknight meals.
Enjoy this dinner outside on the patio with the whole family.
How to make pork marinade with balsamic vinegar and brown sugar
Place the pork tenderloin in a gallon zip locked bag or airtight container and combine ingredients together and pour over the cut of meat.
This recipe requires a tangy marinade overnight as a brine for the pork.
It’s also delicious when marinating pork chops, lean pork roast and chicken breasts.
The flavors of tangy 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.
What is the best way to grill a pork tenderloin?
Grilling on medium low to medium heat will prevent burning the brown sugar and leave a caramelized crust to the meat.
Letting the meat rest after grilling helps redistribute and lock in the juices.
Serve this tenderloin with green beans or a sheet pan of roasted vegetables.
How long should I marinate a pork tenderloin?
The longer this marinade brines the meat the better. I will leave a pork tenderloin in the fridge overnight or for at least 8 hours. The end result is amazing flavor.
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Easy Brown Sugar and Balsamic Glazed Pork Tenderloin
- 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 black pepper
- 1 pound whole pork tenderloin
- Trim the pork tenderloin of any fat and silver skin.
- Place pork tenderloin in a zip gallon size freezer bag. Mix the remaining marinade 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 degrees Fahrenheit with a meat thermometer, 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 in a small sauce pan and simmer on the stove top for 5 minutes. Drizzle the marinade over the sliced pork tenderloin and serve.
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