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.
Brown Sugar Pork Tenderloin, Pork Marinade with Balsamic Vinegar and Brown Sugar
aged balsamic vinegar
dark brown sugar
dried rosemary leaves
Fresh ground black pepper
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.