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Easy Brown Sugar and Balsamic Glazed Pork Tenderloin

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.
Course Main Course
Cuisine American
Keyword Brown Sugar Pork Tenderloin, Pork Marinade with Balsamic Vinegar and Brown Sugar
Prep Time 10 minutes
Cook Time 25 minutes
Chill Time 8 hours
Total Time 35 minutes
Servings 6
Author Ali Randall


  • 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.


Updated on June 18, 2022.