Grilled Balsamic Pork Tenderloin

By scottnjennie

Janice Elder, Charlotte, North Carolina, Southern Living

OCTOBER 2005

Place the pork in the marinade the night before you plan to serve it. A few tablespoons of honey are also nice in this marinade.

Serve with a Rosé

Ingredients

• 1/4 cup balsamic vinegar
• 2 garlic cloves, minced
• 1/2 teaspoon dried crushed red pepper
• 1 (2-pound) package pork tenderloins
• 1 teaspoon salt
• 1 teaspoon freshly ground black pepper
• Garnish: rosemary sprigs

Preparation

Step 1

Combine first 3 ingredients in a shallow dish or large zip-top plastic freezer bag; add pork. Cover or seal, and chill 8 hours. Remove pork from marinade, discarding marinade. Sprinkle evenly with salt and black pepper.

Grill, covered with grill lid, over medium-high heat (350° to 400°) 8 to 12 minutes on each side or until a meat thermometer inserted into thickest portion registers 155°. Remove from grill, and let stand 10 minutes or until thermometer registers 160°. Slice pork, and garnish, if desired.