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Balsamic vinegar gives it a tangy glaze.
Pork tenderloin marinade recipe with balsamic vinegar. Lisa moriarty wilton new hampshire. Check with an instant read thermometer inserted into the thickest part of the largest tenderloin. Remove pork from refrigerator and flip the pork over so the other side is laying in the marinade.
As the pork loin roasts the marinade is used as a basting liquid and when the meat s cooked it s served as a delicious sauce with the tender slices. Whisk balsamic vinegar garlic rosemary honey salt and pepper together in a bowl. Place the bag in a container to avoid leaks and marinate in the refrigerator 6 to 8 hours.
The time will vary depending on size. Fire up the grill to medium heat and grill the tenderloin until the internal temperature measures 145 f about 20 minutes. Marinate 2 hours to overnight.
Cook on grill or oven. Add pork tenderloin to bag and marinade 4 24 hours. Roast the pork for about 20 to 30 minutes brushing a few more times with the balsamic glaze mixture.
Balsamic vinegar gives it a tangy glaze. Remove foil and continue to cook for another 30 40 minutes until the internal temperature of the pork reaches 145 f. Squeeze out air and seal bag.
Place pork into a resealable plastic bag and pour marinade overtop. Place pork in a resealable plastic bag and pour balsamic mixture on top to coat. Tablespoons minced garlic i use at least 2 tbls.
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