Grilled Balsamic Pork Tenderloin

Name: Grilled Balsamic Pork Tenderloin
Prep time: 10 min
Cook time: 10 min
Total time: 10 min
Yield: 6
Cuisine: Global
Ingredients: 59 milliliters balsamic vinegar; 1 teaspoon freshly ground black pepper; 2 garlic cloves, minced; 907 grams package pork tenderloins; 1 teaspoons dried crushed red pepper; 1 sprig Garnish: rosemary; 1 teaspoon salt

Grilled Balsamic Pork Tenderloin is a gluten free, dairy free, and primal main course. This recipe serves 6. One serving contains 193 calories, 31g of protein, and 5g of fat. The Fourth Of July will be even more special with this recipe. If you have salt, garnish: rosemary sprigs, garlic cloves, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 10 minutes.

Instructions

Combine first 3 ingredients in a shallow dish or large zip-top plastic freezer bag; add pork. Cover or seal, and chill 8 hours.

Ingredients you will need

Pork

Remove pork from marinade, discarding marinade.

Ingredients you will need

Marinade

Pork

Sprinkle evenly with salt and black pepper.

Ingredients you will need

Salt And Pepper

Grill, covered with grill lid, over medium-high heat (350 to 40

Equipment you will use

Grill

8 to 12 minutes on each side or until a meat thermometer inserted into thickest portion registers 15

Ingredients you will need

Meat

Equipment you will use

Kitchen Thermometer

Remove from grill, and let stand 10 minutes or until thermometer registers 16

Equipment you will use

Kitchen Thermometer

Grill

Slice pork, and garnish, if desired.

Ingredients you will need

Pork

Equipment

Grill

Kitchen Thermometer

Ingredients

Servings:

59milliliters

balsamic vinegar 1teaspoon

freshly ground black pepper 2

garlic cloves, minced 907grams

package pork tenderloins 1teaspoons

dried crushed red pepper 1sprig

Garnish: rosemary 1teaspoon

salt

Recommended wine: Malbec, Pinot Noir, Sangiovese

Pork Tenderloin on the menu? Try pairing with Malbec, Pinot Noir, and Sangiovese. Pinot noir's light body is great for lean cuts, medium bodied sangiovese complement meaty sauces, stews, and other multi-ingredient dishes, and full-bodied tannic malbec pairs with fatty cuts and barbecue. The Alma de Los Andes Reserva Malbec with a 4.7 out of 5 star rating seems like a good match. It costs about 13 dollars per bottle.