Grilled Balsamic-Garlic Crusted Pork Tenderloin (Recipe)

For supper last night I tried this new recipe I found on Pinterest, linking back to http://kitchenconfidante.com/if-you-cant-stand-the-heat-part-ii    

 

The blogger said that if you didn’t marinate overnight it would be fine.  So I didn’t.  And it was good… but next time I will definitely do an overnight marinate on it.  

 

My other change-up was that I used a pork loin roast instead of tenderloin.  It came out great.

 

 

Grilled Balsamic-Garlic Crusted Pork Tenderloin

 

Yield: Serves 6.

 

Ingredients:

 

4-5 garlic cloves, finely minced or crushed

 2 tablespoons balsamic vinegar

2 1/2 teaspoons coarse salt

1/2 teaspoon freshly ground pepper

2 tablespoons olive oil

2 pork tenderloins (about 1¼ pounds each)

2 tablespoons canola oil (if preparing in oven)

 

Directions:

Stir together garlic, balsamic vinegar, salt, pepper, and olive oil in a small bowl. Rub the paste all over pork. If you like or have the time, marinate overnight. If not, no worries, it will still be great!

 

Grill preparation:

Sear the tenderloins on all sides, and then grill for about 20-30 minutes, rotating every 10 minutes, until the internal temperature is 160 degrees. Try to let it rest before slicing.

 

Oven preparation:

Preheat oven to 400 degrees.

 

Heat canola oil in a large, heavy sauté pan over medium-high heat. Workings in batches if necessary, add pork, and brown all over, about 4 minutes.

 

Transfer pan to oven. Roast pork, turning occasionally, until the internal temperature is 160 degrees, about 20 minutes. Transfer pork to a cutting board, and try to let it rest 10 minutes before slicing.

 

 

 

 

 

 

 

http://33shadesofgreen.blogspot.com/