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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.
Course Main Course
Cuisine American
Keyword Brown Sugar Pork Tenderloin
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 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.