Balsamic & Brown Sugar Pork Tenderloin
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.
- 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
- 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.