Marinated Pork Tenderloins

Marinated Pork Tenderloins

Marinated Pork Tenderloins is rated 4.9 out of 5 by 8.
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Prep Time: 15 minutes
Cook Time: 20 minutes
Servings: 6
Here, an easy marinade complements lean pork tenderloins beautifully. The dish is simple enough for a weekday supper but tasty enough for company. Consider grilling an extra tenderloin or two, as they are also terrific sliced and served cold the next day.

Ingredients:

For the balsamic-rosemary marinade:

  • 2/3 cup balsamic vinegar
  • 1/3 cup olive oil
  • 2 Tbs. soy sauce
  • 4 1/2 tsp. firmly packed golden brown sugar
  • 3/4 tsp. freshly ground pepper
  • 1/2 cup finely chopped fresh rosemary
  • 5 garlic cloves, chopped
  • 2 pork tenderloins, about 2 1/2 lb. total,
      trimmed
  • Salt, to taste

Directions:

To make the balsamic-rosemary marinade, in a food processor, combine the vinegar, olive oil, soy sauce, brown sugar and pepper and pulse until blended. With the motor running, drop the rosemary and garlic through the feed tube and continue to process until fairly smooth. Place the tenderloins in a nonreactive dish and pour the marinade over them. Cover and let stand at room temperature, turning occasionally, for up to 2 hours.

Prepare a charcoal or gas grill for direct grilling over medium-high heat. Remove the tenderloins from the marinade, reserving the marinade.

Grill the meat over the hottest part of a charcoal fire or directly over the heat elements of a gas grill. Turn the meat every 4 to 5 minutes and baste with the marinade for up to 5 minutes before the meat is done until cooked to your liking, about 20 minutes total for medium (slightly pink at the center and juicy).

To test for doneness, insert an instant-read thermometer into the thickest part of the tenderloins; it should register 140°F. The temperature will rise another 5° to 10°F while the meat is resting.

Transfer the tenderloins to a carving board, cover loosely with aluminum foil and let rest for 5 minutes. Carve into slices across the grain and at an angle to the cutting board. Season with salt. Serve the tenderloins hot, warm or at room temperature. Serves 4 to 6.

Adapted from Williams-Sonoma, Essentials of Grilling, by Denis Kelly, Melanie Barnard, Barbara Grunes & Michael McLaughlin (Oxmoor House, 2003).

Rated 5 out of 5 by from WOW!!! What a keeper! What a great recipe! A keeper! Followed recipe exactly except only had dried rosemary so that is what I used. Also, I made sure all my garlic cloves where large. Once meat was removed from marinade for grilling, I poured the marinade into a sauce pan & had it come to a boil for a bit. Served on a bed of quinoa w/ green beans, garlic, and red bell pepper. Placed medallions on top, drizzled with the sauce. (Meat did marinate all day long.) Even the kids loved it. I strongly recommend boiling the marinade to enjoy w/ the meal, excellent easy dinner!
Date published: 2017-03-31
Rated 5 out of 5 by from Quick Pork Tenderloin Marinade I'm not a good time manager and was online looking for a quick marinade for pork tenderloin only two hours from dinnertime. This did the trick and was delicious. With red wine vinegar and brown sugar this had a great complimentary sweet and sour tang to it. We were going to grill this outside but found the propane tank was empty. I roasted at 400 degrees after searing in a little olive oil . Oven time was about 20-30 minutes. I made sure it was 140 when I took it out and tented in foil for 10 minutes. My only thought was that it made way too much marinade for my two pork tenderloins weighing 2.6# in total. I will definitely use this one again.
Date published: 2016-04-18
Rated 5 out of 5 by from EXCELLENT! I get new recipes ALL the time online, and rarely (if ever) write reviews, but had to for this one. My neighbor, who I cook for every Sunday, just told me "This was the BEST thing you ever made!" (And I've made some pretty good stuff over the years!) It really was delicious, and so easy! I 1/2 grilled my tenderloin roast, and finished it off in the oven (only because my coals died) and tossed in asparagus in pan for the last 10 minutes. Amazing flavor and very juicy!
Date published: 2015-05-14
Rated 4 out of 5 by from Really Good Used this as a last minute fix for my tenderloin it was excellent; did not have any rosemary on hand but will try that next time. This would be good for a family dinner, a tailgate or a dinner party! Will definitely use again!
Date published: 2014-09-21
Rated 5 out of 5 by from Best pork ever! This was the first time I have tackled pork tenderloin on the grill, and now I am hooked! I marinated the pork overnight, following the marinade recipes exactly. The pork was the most tender, melt in your mouth I have ever had. No more dry pork for me. Thank you so much! Will be a regular in our house!
Date published: 2014-07-13
Rated 5 out of 5 by from Great for everyday and entertaining too! This is the best and easiest pork tenderloin recipe I have ever done. I have made it for my family many times with perfect results. Saturday I am doubling the recipe and make it for a dinner party for 10 people. This means I will have leftovers to use maybe in sandwiches or even fried rice!
Date published: 2014-06-26
Rated 5 out of 5 by from Good easy recipe Really easy and good. I did try to reduce the leftover marinade to serve with the pork and thought the rosemary overpowered it. Next time I'll try using a little less as the rest of the marinade is too good to toss
Date published: 2013-12-24
Rated 5 out of 5 by from Absolutely reliable, absolutely delicious We've used this method for preparing pork tenderloins many times. They're always wonderful: tender, flavorful, and juciy. Easy and practical--most home cooks have these ingredients on hand. I've made it without the fresh rosemary, and it's still wonderful. Five-star recipe!
Date published: 2012-01-08
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