• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
101 Cooking For Two
  • Recipe Index
  • About
  • FAQs/Help
  • Shop
  • Best Recipes
menu icon
go to homepage
  • Recipe Index
  • About
  • FAQs/Help
  • Shop
  • Best Recipes
    • Email
    • Facebook
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • Recipe Index
    • About
    • FAQs/Help
    • Shop
    • Best Recipes
    • Email
    • Facebook
    • Pinterest
  • ×
    🏠Home » Recipes » Pork Tenderloin Recipes

    Balsamic Marinade Pork Tenderloin

    Jul 13, 2013 by Dan Mikesell AKA DrDan · Last modified: Jul 3, 2023 · 9 Comments

    Jump to Recipe - TOC - Print

    Balsamic Marinade Pork Tenderloin has the savory balsamic flavor you love from a simple marinade with tender and moist pork tenderloin on the grill or oven.

    cut pork tenderloin on a white plate
    Jump To:
    • 🐖Ingredients
    • 👨‍🍳How to Grill Balsamic Marinaded Pork Tenderloin
    • ⏲️How long does it take to grill pork tenderloin
    • ♨️Grilling Tips
    • ♨️How to Oven Bake Balsamic Marinade Pork Tenderloin
    • 🐖About Pork Tenderloin
    • ❓FAQs
    • Storage of leftovers
    • Step-by-Step Photo Instructions
    • 📖 Recipe
    Blue ribbon divider used for visual effect

    Pork tenderloin is always moist and tender—the perfect meat for a smaller household due to its size. Add the savory goodness of balsamic vinegar, and you have a classic dinner everybody will love.

    This recipe will fit a healthy diet like a low-calorie or low-fat diet or even a low-carb keto diet.

    Serve with Green Bean Almondine, Roasted Cauliflower, Parmesan Baked Potatoes, or Roasted Red Potatoes.

    See my complete tutorial for more information on How to Grill a Pork Tenderloin on a Gas Grill. For other variations, see Chipotle Lime Pork Tenderloin, Honey Garlic Pork Tenderloin, Memphis BBQ Pork Tenderloin, and Pork Tenderloin Medallions.

    Inspired by a Food.com recipe and converted to grill from oven. But it can be done either way,

    🐖Ingredients

    • Pork tenderloin
    • Balsamic Marinade—Balsamic vinegar, olive oil, crushed garlic, kosher salt, black pepper

    👨‍🍳How to Grill Balsamic Marinaded Pork Tenderloin

    1. Trim the pork tenderloin of trimmable fat and silver skin.
    2. To a 1-gallon zip lock bag, add balsamic vinegar, olive oil, crushed garlic, kosher salt, and black pepper.
    3. Add the tenderloin and refrigerate for 1 hour or more.
    4. Remove the pork tenderloin (do not rinse) and grill over medium heat rotating every 5 minutes until 145°—about 25 minutes.
    5. Oven instructions are in the recipe notes below.

    ⏲️How long does it take to grill pork tenderloin

    The recommended medium rare internal temp of 145° will take about 25 minutes on a 450° grill surface.

    • Rare(less than 145°)—Not recommended due to USDA safety recommendations
    • Medium-Rare (145°-150°) will take about 22-27 minutes
    • Medium (150°-155°) will take about 27-30 minutes
    • Medium-Well(155°-160°) will take about 29+ minutes
    • Well Done(160°+)—Not recommended due to dryness and texture.

    Times are provided to help with planning only. Be sure to check the final internal temperature with an instant-read thermometer and allow for a few degrees of increase in the temperature when removed from heat.

    ♨️Grilling Tips

    • Realize that pork tenderloins are triangular, so a "flip" on the grill is a one-third rotation.
    • Grill surface temperature must be in the range of 400°-450°. You need a grill surface thermometer. Never trust a hood thermometer. See A Beginners Guide to Grill Temperature on a Gas Grill for a detailed discussion.
    • Cook to the correct final internal temperature—145° minimum.

    ♨️How to Oven Bake Balsamic Marinade Pork Tenderloin

    Even though this is a grilling recipe, it can be easily done in the oven after a short searing on the stovetop.

    When ready to cook after the marinade (do not rinse or pat dry.)

    1. Preheat your oven to 375° convection or 400° conventional oven.
    2. Over medium-high heat, add 2 teaspoons of oil to an oven-safe pan. When hot, sear all sides of the tenderloin for about 2-3 minutes each to get a nice color. Remember, it has three sides.
    3. Move to the preheated oven and roast until an internal temperature of 145°—about 15-20 minutes.

    🐖About Pork Tenderloin

    loacation of pork tenderloin - Image licensed May 17, 2017, from Fotolia. Copyright by foxysgraphic - Fotolia. Image modified in accordance with the license.
    Image licensed from Fotolia. Copyright by foxysgraphic - Fotolia. The image was modified in accordance with the license.

    The tenderloin refers to the psoas muscle along the lower back. It is chicken tenders in the chicken or beef tenderloin (filet mignon) in cattle. The psoas is generally the most tender cut since it is not used for movement.

    A pork loin is not a pork tenderloin.

    Over the years on this blog, many commenters have confused pork loin and tenderloin. It is obvious when they have a “4-pound pork tenderloin”. No, they do not.

    ❓FAQs

    Can I use the marinade to baste?

    Yes, if you reserve some before adding the meat to the marinade. But any used marinade should be considered commentated.

    When is pork tenderloin done and safe to eat?

    Pork tenderloin is safe to eat when cooked to 145° in the thickest part, measured with an instant-read meat thermometer, according to the USDA.

    What balsamic vinegar to use?

    Balsamic vinegar varies widely. Supermarket-quality balsamic can be acceptable but is usually poor quality. You need to use vinegar you like. If available in your area, go to a specialty store, which also will have oils and cheese, for taste testing.

    Storage of leftovers

    Leftover pork tenderloin can be stored in an airtight container, refrigerated for 4 days, and frozen for 3 months.

    Blue ribbon divider used for visual effect
    ↑Jump to Table of Contents

    This recipe is listed in these categories. See them for more similar recipes.

    Grill Recipes, Healthy Recipes, Pork Recipes, Pork Tenderloin Recipes

    Have you tried this recipe, or have a question? Join the community discussion in the comments.

    Step-by-Step Photo Instructions

    raw pork tenderloin with other ingredients

    Start with a nice pork tenderloin. The quality of balsamic vinegar is very important.

    trimmed pork tenderloin on white board

    Trim the tenderloin of fat and the silver skin.

    pork tenderloin in bag with marinade

    To a 1-gallon zip lock bag, add 1 tablespoon of olive oil, 1 tablespoon of good balsamic vinegar, 2 cloves of garlic - crushed, 1 teaspoon of kosher salt, and ¼ teaspoon of pepper. Add the tenderloin and refrigerate for 1 hour is enough, but overnight is fine.

    placing pork tenderloin on grill surface

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

    cooked pork tenderloin on white plate

    Pork tenderloin is three-sided. Grill about 4-5 minutes per side, then rotate every 3-4 minutes until an internal temperature of about 145°—about 25 minutes.

    ↑Jump to Table of Contents

    📖 Recipe

    Grilled Balsamic Pork Tenderloin on white plate

    Balsamic Marinade Pork Tenderloin

    From Dan Mikesell AKA DrDan
    Balsamic Marinade Pork Tenderloin has the savory balsamic flavor you love from a simple marinade with tender and moist pork tenderloin on the grill or oven.
    Tap to leave a Rating
    3.78 from 22 votes
    Print Email CollectionCollected
    Prep Time: 5 minutes minutes
    Cook Time: 25 minutes minutes
    Marinade: 1 hour hour
    Total Time: 30 minutes minutes
    Servings #/Adjust if desired 4 servings

    Ingredients

    • 1 ½ pound pork tenderloin

    Balsamic Marinade Ingredients

    • 1 tablespoon balsamic vinegar
    • 1 tablespoon olive oil
    • 2 cloves crushed garlic
    • 1 teaspoon kosher salt
    • ¼ teaspoon pepper
    Prevent your screen from going dark

    Instructions

    • Start with a nice pork tenderloin. The quality of balsamic vinegar is very important.
      raw pork tenderloin with other ingredients
    • Trim the tenderloin of fat and the silver skin.
      trimmed pork tenderloin on white board
    • To a 1-gallon zip lock bag, add 1 tablespoon of olive oil, 1 tablespoon of good balsamic vinegar, 2 cloves of garlic - crushed, 1 teaspoon of kosher salt, and ¼ teaspoon of pepper. Add the tenderloin and refrigerate for 1 hour is enough, but overnight is fine.
      pork tenderloin in a balsamic marinade
    • Preheat grill to medium (surface temperature of 400° to 450°). Move tenderloin from the bag to a well-cleaned ad oiled grill. Do not rinse.
      clean and oil grill crates
    • Pork tenderloin is three-sided. Grill about 4-5 minutes per side, then rotate every 3-4 minutes until an internal temperature of about 145°—about 25 minutes. Let rest for 10 minutes before serving.
      Grilled Balsamic Pork Tenderloin on white plate
    • Oven instructions are in the recipe notes below.
    Some recipes have an option to display the photos here with a switch above these instructions but the photos DO NOT print. Otherwise step-by-step photos are in the post.

    Your Own Private Notes

    Click here to save your own private notes only you will see. These will print and be saved for your next visit.
    Blue ribbon divider used for visual effect

    Recipe Notes

    Pro Tips:

    1. The quality of the balsamic vinegar makes this recipe. DO NOT use the cheap stuff.
    2. Be sure you are using pork tenderloin and not pork loin.
    3. Remember, it is triangular meat, not round. So a flip is ⅓ of a rotation.
    4. A final internal temperature of 145° is medium rare with a bit of pink. See the post for more options.

    Oven Instructions

    Even though this is a grilling recipe, it can be easily done in the oven after a short searing on the stovetop.
    When ready to cook after the marinade:
    1. Preheat your oven to 375° convection or 400° conventional oven.
    2. Over medium-high heat, add 2 teaspoons of oil to an oven-safe pan. When hot, sear all sides of the tenderloin for about 2-3 minutes each to get a nice color. Remember, it has three sides.
    3. Move to the preheated oven and cook until an internal temperature of 145. It will take 15-20 minutes.
     

    To adjust the recipe size:

    You may adjust the number of servings in this recipe card under servings. This does the math for the ingredients for you. BUT it does NOT adjust the text of the instructions. So you need to do that yourself.

    Nutrition Estimate

    Calories : 220 kcal (11%)Carbohydrates : 1 gProtein : 36 g (72%)Fat : 7 g (11%)Saturated Fat : 2 g (10%)Cholesterol : 111 mg (37%)Sodium : 673 mg (28%)Potassium : 679 mg (19%)Sugar : 1 g (1%)Calcium : 9 mg (1%)Iron : 2 mg (11%)
    Serving size is my estimate of a normal size unless stated otherwise. The number of servings per recipe is stated above. This is home cooking, and there are many variables. All nutritional information are estimates and may vary from your actual results. To taste ingredients such as salt will be my estimate of the average used.
    Course : Main Course
    Cuisine : American

    © 101 Cooking for Two, LLC. All content and photographs are copyright protected by us or our vendors. While we appreciate your sharing our recipes, please realize copying, pasting, or duplicating full recipes to any social media, website, or electronic/printed media is strictly prohibited and a violation of our copyrights.

    Originally Published July 13, 2013. Updated with expanded options, refreshed photos, and a table of contents to help navigation.

    Lilly with purple puppy-2

    More Pork Tenderloin Recipes

    • bowl of pork chili.
      Pork Chili
    • Pork Tenderloin Medallions on a white plate
      Grilled Pork Tenderloin Medallions
    • Shredded pork tenderloin on bun
      Easy Crock Pot Shredded Pork Tenderloin
    • Bacon Wrapped Pork Medallions on a white plate
      Bacon Wrapped Pork Medallions
    DrDan face image
    About Dan Mikesell AKA DrDan

    Hi, welcome to 101 Cooking for Two. I'm DrDan, I'm a board certified physician and a lover of cooking delicious easy recipes I have perfected at home for two or larger household. As an award winning educator, let me guide you to finding the joys of cooking everyday food at home.
    Read more About DrDan | Subscribe to the Newsletters

    Reader Interactions

    Comments

      Leave a comment or ask a question. See comment policy for details. Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




      This site uses Akismet to reduce spam. Learn how your comment data is processed.

    1. Deborah L

      July 29, 2022 at 3:43 pm

      Dr. Dan, I have a pork tenderloin marinating for oven cooking. When you mention using an oven safe pan, then add two teaspoons - of what? teaspoons of marinade or teaspoons of more olive oil. Thanks. Deborah L.

      Reply
      • Dan Mikesell AKA DrDan

        July 29, 2022 at 4:18 pm

        That is two teaspoons of oil in the pan, then sear all sides, then bake.

        A case of my brain running ahead of my fingers and a proofreading failure.

        Thanks for asking... Fixed

        Dan

    2. Edie Benson Address Line 1

      January 05, 2022 at 3:27 pm

      What brand of balsamic vinegar do you recommend to use in this Balsamic Pork Tenderloin (grilled)? Since I live in a small Georgia town (few grocery stores!) I thought that I would look on Amazon for the vinegar.

      Thank you very much for all you do for us followers!

      Reply
      • Dan Mikesell AKA DrDan

        January 05, 2022 at 4:35 pm

        Hi Edie,

        Welcome to the blog.

        I find the only way to pick out a good balsamic is a taste test. If you like it on a salad, you will like it here. That limits your choices unless you have a brand you like. Around me, small town Michigan, there are still the occasional speciality stores for oil and vinegar. I buy both of those things in that sort of stores. I have never liked any I found at the local chain grocery store.

        Would I buy from Amazon... no unless I knew what I was getting.

        Dan

    3. Francesca

      February 13, 2019 at 2:47 pm

      Can this be cooked in the oven? If so, how long and what temperature?

      Reply
      • DrDan

        February 14, 2019 at 10:11 am

        Hi Francesca,
        Welcome to the blog.
        Sorry for the delayed response. I though I responded yesterday. There is a link near the top of the post to the original recipe that is oven based but you could as follow the cooking instructions in https://www.101cookingfortwo.com/pan-seared-oven-roasted-pork-tenderloin/
        Hope that helps.
        Dan

    4. Jeanette

      September 22, 2015 at 8:00 pm

      Super easy and grate taste!!!

      Reply
      • DrDan

        September 23, 2015 at 9:15 pm

        Thanks for the note.
        DrDan

    5. Chris

      July 22, 2013 at 3:16 pm

      Love this one, so simple yet perfectly flavored. Can't wait to try it on the next pork tenderloin that I do.

      Reply

    Primary Sidebar

    DrDan image Hi, I’m DrDan, and welcome to 101 Cooking for Two, the home of great everyday recipes with easy-to-follow step-by-step photo instructions. About DrDan

    Join the club
    SUBSCRIBE TODAY

    Holiday Recipes

    • turkey slice with gravy on orange plate.
      Roasted Turkey Breast—The Easy Way
    • Cut ham with pineapple honey glaze on a white plate
      Small Crock Pot Ham with Brown Sugar Honey Glaze
    • slice of Ribeye Roast on a white plate
      Small Ribeye Roast
    • sausage dressing on a plate
      Mom's Sausage Stuffing
    • Green bean casserole on a plate
      Green Bean Casserole Without Mushroom Soup
    • Sweet potato casserole on a white plate
      Old Fashioned Sweet Potato Casserole

    Holiday Candy Recipes

    • Chocolate Peanut Clusters on a red plate
      Crock Pot Chocolate Peanut Clusters
    • pile of oreo fudge
      Oreo Fudge
    • pieces of fudge with nuts on a red plate
      Crock Pot Fudge
    • finished candied nuts on the cooking tray with white parechment paper
      Candied Almonds or Other Candied Nuts
    • Candied Bacon on a plate
      Spicy Candied Bacon
    • pile of fudge on a white plate
      Easy 5-Minute Chocolate Fudge
    graphic of sites that I work with or have had recipes featured or referenced.
    SITES THAT I WORK WITH OR HAVE HAD RECIPES FEATURED OR REFERENCED.

    Footer

    BACK TO TOP
    OF PAGE
    Join the club
    SUBSCRIBE TODAY

    About

    • About DrDan and the Blog
    • Comment Policy
    • Guest Posts, Partnering, and Business Questions

    Content

    • Food FAQ
    • Kitchen Reference Sheets
    • Recipes Featured in the Videos
    • Guide To Cooking for Two
    • Saved Recipes Collections

    dogs by the pond

    ↑ back to top ↑a

    Privacy Policy | Terms of Service | Contact

    COPYRIGHT © 2010-2023 101 COOKING FOR TWO. ALL RIGHTS RESERVED | BASED ON FOODIE PRO THEME

    • Email
    • Pinterest