I love pork tenderloin on the grill. It is always tasty and tender. Add in garlic and some good balsamic and you have something special.

Inspired by a Food.com recipe and converted to grill from oven.

Rating

A nice tenderloin. More special if you’re really into balsamic.

Notes: For years I did not liked balsamic. It turns out to be a quality thing. I always have the local market versions. Not good… not good at all. Now I get nicely aged balsamic at a local store, Grand Haven Vinegar and Oil, with a variety of olive oils and balsamic. Look around, you have a similar store near you.

Start with a nice porkie.

Trim the pork tenderloin of trim-able fat and the silver skin.

To a 1 gallon zip lock bag add 1 T olive oil, 1 T of a good balsamic vinegar, 2 cloves garlic – crushed, 1 t kosher salt and 1/4 t pepper. Add the tenderloin and refrigerate for 1 hour or more. Overnight is OK.

Preheat grill to medium to medium high (surface temperature of 400 to 450). Move tenderloin from the bag to a well cleaned and oiled grill. Do not rinse.

I generally think of a pork tenderloin as three sided. Grill about 4-5 minutes per side then continue to rotate every 3-4 minutes until internal temperature of 150. About 25 minutes total grill time but may vary some due to exact grill temperature and size of tenderloin.  Let rest for 10 minutes before cutting.

Updated

July 13 2013

Dan Mikesell