Grilled Balsamic Garlic Pork Tenderloin

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.

My Rating:

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

Recipe Notes on Grilled Balsamic-Garlic Pork Tenderloin

Do You want a complete guide to grilling a pork tenderloin? Check this out.

How to Grill a Pork Tenderloin on a Gas Grill

What is pork tenderloin?

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 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 seem to get pork loin and pork tenderloin confused. It is obvious when they have a “4-pound pork tenderloin”. No, they do not.

The Balsamic Vinegar

For years I was not a fan of balsamic. It turns out to be a quality thing. I always have 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.

Some Other Savory Pork Tenderloin Recipes

Savory Pork Tenderloin

Garlic Basil Grilled Pork Tenderloin

Garlic Buttermilk Grilled Pork Tenderloin

Grilled Honey Garlic Pork Tenderloin

Start with a nice pork tenderloin.

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

To a 1-gallon zip lock bag add 1 tablespoon olive oil, 1 tablespoon of a good balsamic vinegar, two cloves garlic – crushed,  1 teaspoon kosher salt and 1/4 teaspoon 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 think of a pork tenderloin as three-sided. Grill about 4-5 minutes per side then continues to rotate every 3-4 minutes until internal temperature of 145-150. 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.

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3.7 from 20 votes

Grilled Balsamic Garlic Pork Tenderloin

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.

Prep Time5 mins

Cook Time25 mins

Total Time30 mins

Author: Dan Mikesell AKA DrDan

Course : Main Course

Cuisine : American

Keyword : Cookout, Easy, Family

Servings/Adjust Amount: 4 servings

4

Ingredients

• 1 pork tenderloin
• 1 tablespoon olive oil
• 1 tablespoon balsamic vinegar
• 2 cloves crushed garlic
• 1 teaspoon kosher salt
• 1/4 teaspoon pepper

Instructions

• Start with pork tenderloin, remove the silverskin and trim off any trim-able fat.2
• To a 1-gallon zip lock bag add 1 tablespoon olive oil, 1 tablespoon of a good balsamic vinegar, two cloves garlic - crushed, 1 teaspoon kosher salt and 1/4 teaspoon 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 think of a pork tenderloin as three sided. Grill about 4-5 minutes per side then continues 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.

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 1/3 of a rotation.
4. A final internal temperature of 145-150 is nicely done.

 

Nutrition Facts

Grilled Balsamic Garlic Pork Tenderloin

Amount Per Serving

Calories 241 Calories from Fat 81

% Daily Value*

Fat 9g14%

Saturated Fat 3g15%

Polyunsaturated Fat 1g

Monounsaturated Fat 5g

Cholesterol 110mg37%

Sodium 583mg24%

Potassium 621mg18%

Carbohydrates 1g0%

Fiber 0.04g0%

Sugar 1g1%

Protein 35g70%

Vitamin A 20IU0%

Vitamin C 2.5mg3%

Calcium 10mg1%

Iron 2.2mg12%

* Percent Daily Values are based on a 2000 calorie diet.

Have a question or something not clear? Ask in the comments.

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Nutrition is for one serving. Number of servings is stated above and is my estimate of normal serving size for this recipe.

All nutritional information are estimates and may vary from your actual results. This is home cooking, and there are many variables. To taste ingredients such as salt will be my estimate of the average used.

If you like this recipe or find it useful, the pleasure of a nice 4 or 5 rating would be greatly appreciated.